Spanish Tomato Bread

We always have tons of this when we are in Majorca - so simple but so sublime!

You can now watch how to make Spanish Tomato Bread in our Cookery School video, click the image to play.

This recipe is from Delia's How to Cheat at Cooking. Serves 2

method
Ingredients

Method

First skin the tomatoes then roughly chop them. You can watch how to do this in the Cookery School Video on this page.

Place them in a mini-chopper together with the garlic, olive oil and some seasoning, and simply whizz to a purée. Now empty the mixture into a nylon sieve set over a bowl and let the excess liquid drain off for about half an hour. Meanwhile pre-heat the grill to its highest setting.

Then press out the excess liquid from the tomato pulp with the back of a tablespoon. Next toast the bread lightly on one side (about 10cm from the grill), then spread the tomato pulp on the untoasted side. Top with slices of Serrano or Ibérico ham. Followed by a few drops of olive oil and some freshly milled black pepper.

These are lovely on their own served as a starter or divided into small pieces to serve with drinks.

Ingredients

2 red ripe tomatoes

1 small clove garlic (or large if you prefer) peeled

1dessertspoon extra virgin olive oil

Salt and freshly milled black pepper

4 long thick slices of French stick

8 thin slices Serrano or Ibérico ham

Eggs Basque

Spanish Tomato Bread

Method

Ingredients

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