Pan Con Tomate
Now is really the only time you should try this recipe. The quality of your tomatoes is very important. Catalan pan con tomate is a simple tapa that can be assembled in minutes. This is more of a guideline than a recipe.
1 loaf of ciabatta or other rustic crusty bread, sliced and grilled or baked with olive oil brushed on the slices
A couple of great tomatoes, grated coarsely on a box grater.
A couple of cloves of garlic
Salt and pepper
Rub your toasted bread slices liberally with garlic cloves, top with grated tomato, add salt and pepper to taste, and serve.
Sungold Tomato Soup
This is a recipe I made up. It is an imitation of one I had at Blue Hill at Stone Barns.
Your yield won't be much more than two to three cups, so plan accordingly.
Approximately 3-4 pints Sungold cherry tomatoes
1 small onion, coarsely chopped
4 cloves of garlic, halved
4 Tbsp. olive oil
Salt and pepper
Roast the Sungold tomatoes on a sheet pan with all other ingredients at 400 degrees for approximately 30 minutes, tossing occasionally, until they collapse and start to release liquid.
Allow to cool long enough to transfer to a high speed blender. Puree for about one minute.
Strain through a sieve to remove seeds and skins. Allow to come to room temperature and then chill in refrigerator.
Simple Tomato, Garlic Basil Sauce
This recipe is based on an old Marcella Hazan recipe. It is perfect served over steamed clams on spaghetti. In winter, canned tomatoes are perfectly fine.
Makes approximately four cups.
6 Tbsp. olive oil
4 Tbsp. coarsely chopped garlic
About 30 plum tomatoes, peeled, seeded and chopped
1 tsp. salt
1 cup fresh basil leaves, coarsely chopped
Heat olive oil in a large saute pan. Add garlic and saute until barely golden. Add tomatoes and cook about 10 minutes, adding salt to taste. Just before serving add the chopped basil and stir to combine. Put sauce on spaghetti topped with steamed clams.