Pa Amb Tomàquet
(makes 2 | 40 minutes | easy)
Pan con tomate, or pa amb tomàquet, to honour the Catalan origins of the dish, is one of the simplest yet most delicious flavour combinations. The pa amb tomàquet I’m sharing today is inspired by Angel Zapata Martin, head chef of Barrafina, the one Michelin star Spanish restaurant in London, which just happens to be my favorite restaurant!
8 cherry tomatoes – 1 garlic clove – 2 slices of bread, toasted – 2 sprigs of chives – high quality extra virgin olive oil – pinch of salt
- Grate the cherry tomatoes into a pulp, place everything into a strainer over a bowl, with a pinch of salt, for 20 minutes, to remove the excess water.
- Rub garlic over the toasted bread, then top with the tomato pulp.
- Finish the dish off with the finely chopped chives and a drizzle of extra virgin olive oil.