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
Pa amp tomàquet de penjar
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
- 6 tomàquet de penjar or San Marzano tomatoes(or similar), halved
- 4 sourdough slices
- 1 garlic clovehalved
- extra-virgin olive oilfor drizzling
- sea salt flakesto season
- 1 tbsp flat-leaf parsleychopped
Nutrition: Per serving
- kcal422
- fat6.5g
- saturates1.2g
- carbs72.9g
- sugars10.1g
- fibre4.4g
- protein15.7g
- salt2.1g
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.
