So back in my gluten-full days, one of my favorite things to do with baguettes or any crusty French bread was to make a traditional Catalan dish of Pan Con Tomate. Yep, bread with tomatoes. And since you're getting tomatoes in this week's share too, you've already got half your ingredients! These make a great appetizer, or pour yourself a glass of wine and slice up some cured meats for a dinner of assorted nibbles. This recipe below from Saveur calls for you to grate the tomato and then spoon the puree over the bread, but the best way and the traditional Catalan way is to simply rub the slices of tomato onto the toasted bread to infuse it with just enough tomato goodness. Then just reserve the broken down tomatoes for use in sauce for another meal!
Pan Con Tomate
Click through to view the recipe on Saveur...
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