Pane con tomate
Ingredients
1 loaf sourdough bread, cut into 1.5cm slices
500g baby Roma or vine tomatoes
4 cloves garlic, bruised
NOMU Extra Virgin Olive Oil
1-2 tbsp sherry
Sprinkling of sugar
NOMU Sea Salt
Directions
Toast the sliced sourdough on a dry griddle pan on both sides until golden and charred.
In a separate pan, flash-fry the tomatoes and garlic in a glug of Olive Oil over high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of NOMU Sea Salt to taste. Remove from the heat and allow to rest for 5 minutes.
Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any left-over pan dressing and some more Olive Oil before serving.
Tips: Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes. It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
Ingredients
1 loaf sourdough bread, cut into 1.5cm slices
500g baby Roma or vine tomatoes
4 cloves garlic, bruised
NOMU Extra Virgin Olive Oil
1-2 tbsp sherry
Sprinkling of sugar
NOMU Sea Salt
Directions
Toast the sliced sourdough on a dry griddle pan on both sides until golden and charred.
In a separate pan, flash-fry the tomatoes and garlic in a glug of Olive Oil over high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of NOMU Sea Salt to taste. Remove from the heat and allow to rest for 5 minutes.
Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any left-over pan dressing and some more Olive Oil before serving.
Tips: Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes. It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
Ingredients
1 loaf sourdough bread, cut into 1.5cm slices
500g baby Roma or vine tomatoes
4 cloves garlic, bruised
NOMU Extra Virgin Olive Oil
1-2 tbsp sherry
Sprinkling of sugar
NOMU Sea Salt
Directions
Toast the sliced sourdough on a dry griddle pan on both sides until golden and charred.
In a separate pan, flash-fry the tomatoes and garlic in a glug of Olive Oil over high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of NOMU Sea Salt to taste. Remove from the heat and allow to rest for 5 minutes.
Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any left-over pan dressing and some more Olive Oil before serving.
Tips: Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes. It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
Ingredients
1 loaf sourdough bread, cut into 1.5cm slices
500g baby Roma or vine tomatoes
4 cloves garlic, bruised
NOMU Extra Virgin Olive Oil
1-2 tbsp sherry
Sprinkling of sugar
NOMU Sea Salt
Directions
Toast the sliced sourdough on a dry griddle pan on both sides until golden and charred.
In a separate pan, flash-fry the tomatoes and garlic in a glug of Olive Oil over high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of NOMU Sea Salt to taste. Remove from the heat and allow to rest for 5 minutes.
Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any left-over pan dressing and some more Olive Oil before serving.
Tips: Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes. It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
