Its the simplest things in life right.
I recently bought an amazing vegan cookbook by Smith and Daughters which has been something of an affirming life force for me. Everything I’ve cooked from it thus far has been stunning. Their recipes are PACKED with flavour and I love love love big flavours.
One of the recipes is a pan con tomate (bread with tomatoes) which is sooooo good I had to share my version of it. Its simplicity is its brilliance. Its an amazing take on a Spanish classic which both my husband and I have completely fallen in love with (I think i’ve made it 5 times now and he’s also made it for his family too).
I wanted to share it here and just put it out there…its pure vegan joy to eat this and its one of those things that you can cook for others and they won’t care that there is no dairy or meat in it because its so bloody tasty.
- 5 tomatoes (grated including the skins)
- 2 tablespoons avocado oil (or olive)
- 1 tablespoon sherry vinegar
- Generous handful of finely chopped parsley or Basil (both work brilliantly)
- pinch himalayan pink salt
- cracked black pepper
- teaspoon caster sugar (fine)
- 1 crushed / minced garlic clove
All you have to do is put all the ingredients together into a bowl…and stir away until they are combined.
Leave for a bit to the side to let all the flavours marinate and then serve however you fancy it…on simple griddled bread is my fave so far but its also sensational on baked sweet potato.
Please try this. Its absolutely amazing and one of the simplest things I have ever served up. Tomato JOY.