- Serves: 2
- Prep: 10 minutes
- Cook: 10 minutes
- Difficulty: Easy
This Spanish snack is usually served at the start of the meal as part of a selection of appetisers. We love it with grilled Carabineros.
Good rustic sourdough is best for this. Traditionally once grilled you would rub a cut tomato into the bread creating a tomato mush. I spotted a friend once blending them as in the recipe below and it makes for quicker assembly if doing a larger quantity.
The traditional method is simple cut the tomatoes in half horizontally and then after rubbing the garlic into the grilled bread take a tomato half and squash and rub it into the bread until you are left with a scrap of tomato skin in your hand.
Whilst this recipe gives four good slices it is worth doing extra as it invariably gets eaten.
- To cook, preheat a cast iron grill, heavy pan or a barbecue.
- Toss in sea salt and grill for 1.5 to 2.5 mins each side for the large prawns and/or 1 to 2 minutes for the medium prawns. They are best lightly cooked.
Note: you are looking for a nice toasting and light char to the shell and head.
Pan Con Tomato
- Coarsely chop the whole tomatoes and whizz up in a blender or food processor with quarter of a teaspoonful of sea salt.
- Scrape into a sieve that is resting over a bowl and leave for at least half an hour for clear juices to run away. You will be left with a denser pulp that is then ready for use.
- Grill or toast the sourdough until well browned.
- Take a garlic clove and rub it into the crunchy surface which will act like a grater and spread a fine amount of garlic over the grilled bread.
- Then spread on the tomato pulp and finish with a good drizzle of olive oil. Sprinkle sea salt if required.
Note: the remaining clear tomato water can be added to a stew or some simmering pulses if you happen to be cooking some.