Photography John Paul Urizar Styling Lucy Tweed
Inspired by the Spanish dish pan con tomate, we swap raw grated tomato for the more concentrated flavours of roasted summer tomatoes. Served on smoky, char-grilled bread, and topped with cured ham, it’s a stunningly simple dish, that’s perfect enjoyed at any time of the day. It will become your new avocado toast for peak tomato season.
This recipe is a great option for reviving day-old bread.
Want to expand your meal? Throw in this Spanish tortilla and sip on this cooling sangria for a laid-back lunch feast.
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.
Place tomatoes on lined tray; drizzle with 2 tablespoons of the olive oil, then season well. Roast tomatoes for 10 minutes or until skins burst and tomatoes soften.
Meanwhile, halve garlic clove. Coarsely chop parsley.
Preheat a chargrill pan over medium-high heat. Lightly drizzle bread on both sides with remaining olive oil. Cook bread for 1 minute each side or until golden and grill marks appear.
Rub each piece of bread with the cut side of the garlic.
Squash warm tomatoes onto bread, so the juices soak into the bread. Serve immediately topped with jamón and chopped parsley.
For a vegetarian option, omit the Jamón and enjoy the delicious tomatoes solo.
Test Kitchen tip
