PAN CON TOMATE WITH ANCHOVIES

Now this is probably the easiest recipe in the world! Fresh tomatoes grated, served on toasted bread and dressed with olive oil and sea salt. I dressed mine up with Spanish tinned anchovies, which was outstanding. 

I realise that tomatoes are not sweet yet, but they will be soon and this will be the first dish i make to celebrate them.

This simple toast is often consumed for a refreshing breakfast or would work beautifully for a lazy lunch or light dinner. 

Preparation - 10 minutes

Cooking time - 4 minutes

Skill - easy

Serves 4

Ingredients

8 slices (½ cm thick) ciabatta 

1 clove garlic, cut in half

4 tomatoes 

Sea salt flakes

Cracked black pepper

Extra virgin olive oil

2 Tbsp flat leaf parsley, roughly chopped

Marinated good quality anchovies, sardines (optional) 

Method

Toast the ciabatta until golden and crisp.

Rub one side with the cut side of the garlic clove.

Grate the tomatoes on the coarse side of the grater until you are left with the tough skin. I recommend doing this directly over a bowl to collect the juicy pulp. Discard the skin

Season the tomato pulp with salt and pepper, stir in about 1 tablespoon of good olive oil.

Spoon the tomato pulp over the toast, sprinkle with a little more sea salt.  If using anchovies or sardines, lay them over the tomato, drizzle over more olive oil and sprinkle a little fresh parsley.

This simple dish will become your new favourite!