Pan con Tomate with Tomato Water Recipe

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(Serves About 6)

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Ingredients​

 

• 10 Large Plum Tomatoes

• 4 Shallots (Minced)

• 2 Cloves Garlic (1 minced, 1 whole)

• 2 Slices Toasted Sourdough Bread

• 1 Tsp Kosher Salt

• 1 Tsp Ground Black Pepper

• ¼ Cup Extra Virgin Olive Oil

• 1 Tbsp Sherry Vinegar

• ¼ Cup Chives (Finely Chopped)

 

Instructions​

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For the Tomato Water:

1. Score the base of the plum tomatoes with a sharp knife.

2. Place the plum tomatoes in a pot of simmering water for 3-5 minutes.

3. Remove the tomatoes and allow to cool.

4. Peel off the skin of the tomatoes and discard the skin. Cut the tomatoes into quarters, lengthwise. Cut out the seeds of the tomatoes with their watery surrounding flesh and retain to make the tomato water.

5. Save the flesh of the tomatoes to make the pan con tomate.

6. Sprinkle the seeds of the tomatoes with a pinch of salt and pepper.

7. Wrap the seeds of the tomatoes with cheesecloth and hang over a bowl over night.

8. They should exude enough water to make 4-10 small shot glasses of tomato water.

 

For the Pan con Tomate:

1. Cut the sourdough slices into slices, about 4 inches by 1 inch.

2. Toss in a little olive oil and then toast until crunchy.

3. Rub a clove of garlic over the top of each slice of toast. Set the sourdough toast aside.

4. Place the rest of the olive oil in a pan, and bring to a gentle heat.

5. Add the minced shallots, season with salt and pepper, and cook for 2 minutes.

6. Add the minced clove of garlic, and cook for 2 minutes.

7. Add the flesh of the chopped tomatoes and cook gently for 5 minutes.

8. Add the sherry vinegar.

9. Allow the tomatoes to cool.

 

To Serve:

1. Check the tomato water for seasoning, adding more salt and pepper as necessary.

2. Fill up the shot glasses with tomato water, and dribble a little olive oil, and sherry vinegar on top.

3. Top the sourdough toast with the cooked tomatoes.

4. Dribble with olive oil, salt and pepper and a smattering of chives.