Return to listing

Spanish Tomato Bread

 Spanish Tomato Bread

  Serves 2

 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
Oven temperatures and Conversions
Click here for information

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


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

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... For Lindsey
30 Nov 2015 22:09
Coffee Break Facebook Group
30 Nov 2015 20:52
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Bec
01 Dec 2015 05:45
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by