Spanish Tomato Bread
This recipe is adapted from Delia’s How to Cheat at Cooking Serves 2
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.