A Catalan recipe I enjoyed in Barcelona. Simple, yet delicious with fresh sourdough bread.
Ingredients (for 4 large slices of sourdough bread)
- 1 large tomato
- 2 tbsp Spanish Extra Virgin Olive oil
- 1 small clove garlic
- pinch of fresh pepper
- salt
- pinch of msg (optional)
- pinch of cumin powder
Preparation: 10 min
- Grate the tomato and discard the skin.
- Add 2 tablespoons of Spanish Extra Virgin olive oil, its simply one of the best oils on the market and cheaper than Italian oils which are often poor quality or simply Spanish oil bottled in Italy and sold at twice the price!
- If you don’t like garlic, skip this step, however adding a small clove of crushed garlic gives it an extra kick. If you don’t have a garlic crusher, do it with a knife and a little salt (see these instructions).
- Add a pinch of pepper, freshly ground if possible.
- Adjust the salt.
- A pinch of cumin powder is a good twist on the classical recipe, try it first without and experiment on subsequent preparations.
- To msg or not to msg? MonoSodium Glutamate is a salt of naturally occurring glutamic acid found among other things in Tomatoes. Adding a pinch of MSG actually really enhances the taste of tomatoes.
- Mix all the ingredients properly with the help of a fork to get a good blend.
- Cut 4 or 5 large slices of bread. Hold s bread slice at a 45-degree angle above your bowl of tomato pulp and with the help of a small spoon spread the pulp over the bread, letting any excess flow back into the bowl.
