Return to listing

Spanish Tomato Bread


 
 

This recipe is adapted from Delia’s How to Cheat at Cooking

Method

First skin the tomatoes (see How to Skin and De-seed Tomatoes here) then roughly chop them. 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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Apricot Preserve
22 Jul 2014 15:33
Coffee Break Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Kenwood Kmc010 Titanium Chef
22 Jul 2014 18:29
Books me too
17 Jul 2014 16:38
Equipment Best micro combi
15 Jul 2014 14:04
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com