Pan Con Tomate - A Guest Recipe by Thomas Straker
Enjoy the natural flavour of our organic tomatoes, hand-picked at their peak, in this simple recipe from British chef Thomas Straker — a delicious way to celebrate the summer season.
400g good-quality ripe tomatoes, large ones halved
Daylesford organic extra virgin olive oil
4 slices of Daylesford organic sourdough
1 large garlic clove, peeled
Small bunch of chives
4 good-quality anchovies in olive oil
Flaky sea salt
Black pepper
Use a box grater to grate the tomatoes into a large mixing bowl, then season generously with salt and Daylesford organic extra virgin olive oil.
Drizzle the slices of sourdough with plenty of the extra virgin olive oil, then grill until nicely toasted and golden.
Rub the grilled sourdough all over with the garlic clove, then spoon over the tomato mixture. Season with a little salt and freshly cracked black pepper, then lay the anchovies diagonally across the top and sprinkle with chives.
Drizzle with more extra virgin olive oil, then cut each piece into four and eat right away.
