PAN CON TOMATE

This traditional Spanish dish is so incredibly simple and delicious. You’ll find it for breakfast or as a snack or starter. Slightly different to its Italian cousin, Bruschetta, the tomatoes are almost pureed, rather than chopped up. I pretty much lived on this throughout my university years!

To serve 2 people you will need -

3 large ripe red tomatoes (organic if you can)

One clove of garlic cut in half

Extra virgin olive oil

Two thickly cut slices of bread (feel free to use gluten free)

Salt flakes

Optional - chilli flakes, squeeze of lime, black pepper, freshly torn basil leaves

Method -

Using a box grater, grate your tomatoes into a dish - this will remove the skin easily. You can also remove the seeds by cutting the tomatoes in half first and removing the seeds, but I don’t bother with this step.

Strain the grated pureed tomatoes into another bowl to remove the excess liquid - you can drink the tomato juice! Sieving the tomatoes means that it does not make the bread too soggy.

Add a pinch of salt to taste, and then optionally squeeze half a lime in to “lift” the taste of the tomatoes.

Lightly toast your bread (one day old bread is great for this), and then rub the half garlic clove all over the bread. You should just see the shininess of the natural garlic oil on the surface of the toast.

Drizzle olive oil onto the bread, then spoon your tomatoes on.

If you wish, you can add a little more salt, chilli flakes and torn basil leaves.

Enjoy!

PS - I regularly do yoga retreats with delicious healthy food, if you’re interested email me here to be on the waiting list to book early for upcoming UK based day retreats or foreign retreats for a longer getaway with yoga and gorgeous food!