Starters & Light meals
Pan con tomate
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Wine/Spirit Pairing
Waterford Rosemary Rosé
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 3 ripe Israeli tomatoes
- Maldon salt, to taste
- 1 loaf ciabatta, sliced into 8 pieces
- 2 T extra virgin olive oil
- 2 garlic cloves, halved
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Halve the tomatoes and grate the cut sides. Discard the skins. Season with salt.
2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.
3. Rub the bread with the garlic, spoon over the tomato, drizzle with olive oil and sprinkle with salt.
Cook’s note: This is a typical breakfast in Spain.
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