Pan con Tomate

One of the simplest most delicious ways to start a weekend. The basil in the recipe isn't traditional but it brings that Mediterranean summer flavour I love.


500g good quality tomatoes

Salt and pepper

2 bake at home petit pains

1 large garlic clove, peeled and cut into thin slices

100ml olive oil

Bunch of basil or chives


Grate the tomatoes and transfer into a sieve to strain the liquid. Season the tomatoes with salt and pepper and leave for 20 minutes. You could save the excess liquid from the tomatoes and make a tiny Bloody Mary if you like!

Meanwhile, peel and slice the garlic. Add 100ml oil to a frying pan (cast iron preferably) and fry the garlic over a medium heat for a few minutes until golden, be careful not to burn it or else it will be very bitter. Remove the garlic from the pan and set aside for later. Decant the garlic oil from the pan into a heatproof jug.

Turn each petit pain on its side and cut into four slices lengthways. Set aside.

In the same pan as before, add a thin but even covering of the garlic oil then add the slices of bread and fry for a few minutes on each side until golden and crispy. Once the bread has soaked up the oil you can add a bit more from the measuring jug. Keep topping up the oil whenever the pan gets a bit dry.

Serve the breads with the tomato mixture on top, garnish with the crispy garlic, chopped basil or chives, extra virgin olive oil, a sprinkle of salt and a crack of black pepper.