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blue plates topped with slices of toast and sliced tomato, scattered with green herbs
BBQ tomatoes

The quality of the tomatoes makes all the difference in this simple but delicious recipe. When looking for a good tomato, remember that thin, delicate skins that are easily split are a sign of dense, flavoursome flesh

Roasted Tomatoes Recipe with Mozzarella
Baked hasselback tomatoes

This recipe for baked hasselback tomatoes is ready in under an hour, super easy, and makes a great side dish. This dish combines classic flavours that everyone will love

Baked tomatoes with oregano and pecorino

The best recipe for baked tomatoes. Tomatoes are at their best at the end of summer in August and September when they’ve had a good dose of sun. Use different shapes and sizes for this dish to make it look interesting. Makes a good vegetarian main course for two or a side dish for four.

Serve this recipe for pa amb tomàquet as a simple starter or tapas dish, then check out our patatas bravas, pan con tomate and classic tortilla. We've also got plenty more tapas recipes and Spanish-inspired recipes.

For more Catalan inspiration, try our pan y tomate, Escalivada (Catalan roast vegetables) and Crema Catalana.

Tomàquet de penjar, meaning ‘hanging tomatoes’, have a thick skin and are filled with juice and seeds which make them perfect for grating or rubbing directly onto toasted bread, leaving just the skin behind.

  • 6 tomàquet de penjar or San Marzano tomatoes
    (or similar), halved
  • 4 sourdough slices
  • 1 garlic clove
    halved
  • extra-virgin olive oil
    for drizzling
  • sea salt flakes
    to season
  • 1 tbsp flat-leaf parsley
    chopped

Nutrition: Per serving

  • kcal422
  • fat6.5g
  • saturates1.2g
  • carbs72.9g
  • sugars10.1g
  • fibre4.4g
  • protein15.7g
  • salt2.1g
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Method

  • step 1

    Grate the tomatoes into a sieve, rubbing the cut sides and leaving behind the skins, and strain off any excess juice. Grill the sourdough slices or toast them over the coals of a barbecue.

  • step 2

    Rub the toasted bread with the cut sides of the garlic – do this just enough to add flavour but not so much that it overwhelms the tomatoes. Spread the toasts with the tomatoes and season with olive oil, sea salt flakes and pepper. Sprinkle with the parsley.

Discover more easy Spanish-inspired recipes

Ham Croquetas Recipe

Authors

Angel Zapata Martin
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