Spanish · Lunch
Fresh Tomato Bread Spread
A Catalan-style tomato bread spread made by grating ripe tomato flesh into pulp and blending it with olive oil, garlic, and sherry vinegar, served as a rustic dip alongside toasted bread, finished with flaky salt and fresh basil.
$3
12 minsPrep
4 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
218Calories
5.1gProtein
9.8gFat
28.4gCarbs
6.8gSugar
3.8gFiber
693mgSodium
0mgChol
1.5gSat Fat
410mgPotassium
55mgCalcium
1.8mgIron
0mcgVitamin B12
19mgVitamin C
vegetarian
low-calorie
egg-free
mediterranean
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Halve the tomato over a bowl and grate the cut side on a box grater into the bowl, discarding the skin until only pulp remains.
2
Stir the olive oil, sherry vinegar, and a pinch of salt into the grated tomato pulp until glossy and evenly combined. Rest for 10 minutes.
3
Toast the bread slice in a dry skillet over medium heat, about 2 minutes per side, until golden brown and crisp at the edges.
4
Plate
Rub the warm toast with the garlic clove, spoon the tomato pulp over it, scatter basil on top, and finish with remaining salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 medium ripe tomato
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 slice1.6 oz, 45g rustic bread, such as ciabatta or sourdough
- 1/2 tsp1/2 tsp flaky salt
- 6–8 fresh basil leaves
