Pan con tomate

You need juicy, flavourful, seasonal, ripe tomatoes for this simply wonderful Spanish dish of ‘tomatoes on bread’. Eat it in the sunshine, drizzled with peppery extra virgin olive oil, even with a few salty anchovies if you like them.

 

Ingredients

  • 2 slices of proper real bread or ciabatta, I used a slice of sourdough cut in half.
  • Extra virgin olive oil.
  • 2-3 large ripe juicy tomatoes, washed and halved.
  • 2 cloves of garlic, one finely grated and the other cut in half.
  • Sea salt.
  • Cracked black pepper.
  • Fresh basil.
  • A few anchovies – optional.

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Heat a bit of olive oil in a frying pan and fry the bread on both sides until golden.

Mean time, grate each tomato half over a bowl until you’re just holding the skin on one end (mind yr fingers!). Now add sea salt, grated garlic and a drizzle of olive oil to the tomato pulp.

Rub the fried bread with the cut garlic and top with the tomatoes, black pepper and basil leaves – and the anchovies if using.

Nutrition Info

Tomatoes

Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.

Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

 

Good honest nutrition

‘Sobremesa’

The time spent at the table after a meal, chatting with family or friends and enjoying each other’s company.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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