simplequietmodern

With the summer tomatoes better than ever now, it’s  a perfect time to enjoy this classic from the north of Spain. Start with a great slice of bread and grill it or toast it up. Then, simply rub the rough surface with a clove of garlic followed by a good rub of the cut side of a ripe tomato. A sprinkle of coarse salt (and a little drizzle of olive oil if you’d like) and you are done and done. Eaten as a snack  or as part of a light lunch as they serve it up at Sunday Supper,  the key here lies in the ingredients. Use the best rustic bread you can get your hands on and go that extra mile to get a great tomato from a local farmers market or country farm stand. You might even try knocking out a homemade loaf yourself with this recipe from The Fresh Loaf. Any way you get it done…treat yourself and just do it.  You’ll find yourself wondering why you never made this before.

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

http://sunday-suppers.com/midday-meal-asparagus-sformato-fondanta-pan-con-tomate/