Whether its the start of the tomato season or the end of it, the best way to enjoy homegrown tomatoes is fresh of course, but its not always easy.
This recipe started off as Pan Con Tomate - Catalan Tomato Bread or is it Catalan Pa Amb Tomaquet - bread with tomatoes, but it quickly evolved into a Tomato Salsa on Toasted Bread.
It was good and enjoyed just before the griddled bread could go soft and soggy. As I have mentioned before I don't do soggy bread.
Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic. My version has coriander because I always have some to hand. I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil.
I f you don't have one of those char grill pans, just toast your bread in a toaster or under a grill.
Tomato and Coriander Salsa on Toasted Bread
3 tomatoes, grated or roughly chopped with either a knife or mezzaluna
1 garlic, crushed
2 tablespoons extra virgin oil
1 tablespoon sherry vinegar
small handful of fresh coriander, minced
Sat and pepper to taste
Sourdough bread or olive bread
Put all the ingredients into a bowl and stir to combine.
Season to taste with salt and pepper.
Set aside for 30 minutes or so for the flavours to snog each other.
Slice the sourdough or olive bread into thick slices, then place on chargrill pan until the charred lines appear, flip over and repeat on other side.
The quickly spread and press generous amounts of the tomato Salsa over the bread.
Inspired by Smioth and Daughters Pan Con Tomate - Catalan Tomato Bread