Another Friday, another brilliant recipe/technique from Around My French Table. Today we cross the border and take these decidedly Provençal tomatoes over to la Madre Patria for a different twist in the classic Catalan tapa pan con tomate. That is exactly what it sounds like: bread with tomato. Traditionally, a slice of rustic bread is rubbed with a garlic clove and topped with freshly crushed tomatoes and olive oil. Since it is FFwD, I used Dorie Greenspan’s recipe for slow roasted tomatoes instead.
I did the roasting on Wednesday evening after getting home from work. By the time the tomatoes were done, it was already 10pm, so instead of using them immediately I chose to store them in a jar with olive oil. I cannot wait to use the tomatoes and infused oil in salads and other preparations, although if you leave me with a loaf of bread and the oil… it is that good!
Next week for the salmon and potatoes in a jar I have a trick up my sleeve. My good friend Adam from Balls and Pie is stepping in with a guest post! Visit his site for some amazing, no-nonsense cooking – you will definitely be able to see some common influences in our cooking. Also, do not forget to check what the rest of the French Fridays crowd did with this very versatile recipe here. Happy weekend to all of you!