Pan con tomate

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This pan con tomate recipe from Barrafina head chef Angel Zapata Martin relies on perfectly ripe tomatoes for the best possible flavour in this classic Catalan tapas dish.

First published in 2017

Ingredients

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Imperial

Pan con tomate

Method

1
Grate the tomatoes into a bowl, add a pinch of salt then transfer to a strainer set over a bowl. Leave for 20 minutes so that the tomatoes lose most of their water
2
Toast the bread and rub the garlic onto the toast. Top with the tomato flesh
3
Drizzle with olive oil, sprinkle over some salt and finish with chopped chives
First published in 2017

As executive chef of London’s lauded Barrafina restaurants, Angel Zapata Martin became a figurehead for authentic Spanish tapas in the UK.

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