Hello everyone! Rick and I are settled into our own apartment (they call them pisos over here). This week will mark one month since our arrival in Valladolid, Spain with two suitcases each.
It was amazing how quickly things happened! It moves much faster than in the US. Once we found a piso we liked, we signed a contract by the end of the day and moved in that same weekend, less than two weeks after our arrival. The piso we’re renting was the second one we liked well enough to rent. We hesitated over the first and someone else grabbed it! We still have a few more purchases to make but we had our cable and internet hookups installed last Friday. I’m so excited to have a high speed connection again. It was very frustrating to use my phone for blog business.
After a month of scheduled posts, I’m ready to get busy again. This week’s Tapas Tuesday recipe is called Pan Con Tomate or Pan Tumaca. If you love tomato sandwiches you’ll love these.
The photo is from a little cafe owned by a couple of Rick’s friends. The plate was made up for the two of us with a piece of pan tomate, a piece of bread and jamón and some potato chips. You can order these separately as a snack but it’s not unusual to be served a smaller piece of pan tomate or something similar with the purchase of a drink. You’ll also find pan tomate served for breakfast where it’s surprisingly refreshing. No matter when you serve them, you’ll be amazed at how easy it is to make pan tomate at home if you have a box grater. (I don’t have one yet, even though it’s on my list of kitchen items I can’t do without).
- baguette, cut into sandwich sized pieces and split in half
- one or two ripe tomatoes, cut in half
- salt and pepper to taste
- extra virgin olive oil to drizzle
- chopped parsley to sprinkle (fresh or dried is fine)
- Set the box grater on a plate or in a large bowl to catch the juices.
- Use the largest holes on the box grater and grate the tomato halves, starting on the pulp side. Discard the skins or reserve for another purpose.
- Add salt, pepper and a little olive oil to the pulp as desired. (At this point you can store the pulp in the fridge.)
- Spread the pulp on the bread and garnish with chopped parsley and another drizzle of olive oil. If you can wait, allow the juices to soak into the bread. The first bite is awesome!
Jamón is optional as is feta cheese. If you like, rub a clove of garlic on the bread before spreading the pulp like a bruschetta.