Pa amb tomàquet, better known as tomato bread, is a classic of Catalan cuisine. Great tomatoes are essential here.
- 2 red capsicums, cored, thickly sliced
- 1 Spanish onion, quartered
- 2 eggplant, halved lengthways
- 1 head of garlic, cloves separated, plus 1 extra garlic clove, halved
- 50 ml olive oil
- 4 thick slices ciabatta, halved
- For drizzling: extra-virgin olive oil
- 2 very ripe vine-ripened tomatoes, halved
- To serve: fresh oregano
- 2 anchovy fillets, finely chopped
- 2 tbsp sherry vinegar
- ½ tsp sweet paprika
- 60 ml (¼ cup) extra-virgin olive oil
- 1Place capsicum, onion, eggplant and garlic on a tray, coat with the olive oil and season to taste, then char-grill over high heat, turning occasionally, until tender (16-20 minutes).
- 2Meanwhile, brush bread with extra-virgin olive oil, then grill, turning once, until charred and golden (1-2 minutes each side). Rub bread with cut garlic, then rub with tomatoes, squeezing juice onto bread, drizzle with extra-virgin olive oil and season to taste.
- 3For anchovy dressing, whisk ingredients in a bowl to combine, then season to taste.
- 4Peel vegetables, then tear them and arrange in separate piles on a platter with garlic in its skin, scatter oregano over, drizzle with dressing and serve with tomato bread.
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