What to do with that loaf of almost stale bread and those over ripe tomatoes? Here’s a couple of ideas.
This is a tapa or starter from Corboba and is reminiscent of Gazpacho, although the consistency is considerably thicker.
1 kilo ripe tomatoes
1 clove garlic (more if you like it really tangy)
1 1/2 cups of breadcrumbs (from a loaf – not the “bought” type)
250 ml olive oil
1 tablespoon good quality wine vinegar
2 hard boiled eggs
strips of serrano type ham
Put the tomatoes and garlic in a food processor and whizz till you get a fine paste. Add the bread crumbs and whizz again. Reduce the speed a little and gradually add the olive oil, the vinegar and the salt. When you have a smooth paste, put in bowls and refrigerate. This used to be done with a pestle and mortar but it’s so much easier this way!
Serve well chilled with chopped boiled egg and the ham to garnish.
PAN TUMACA (Tomato Bread)
This started life as a way of being able to eat stale bread. The recipe has a thousand and one variations (do you toast the bread? Do you smear the tomato directly on the bread or make a mixture beforehand?) Here are the two main schools of thought. Try them and choose the one that best suits your tastes. They’re both good.
Crush a clove of garlic and slice a nice juicy, ripe tomato in quarters. Take your chunky slices of bread (toast them lightly beforehand, if you want) and firstly rub them lightly with the crushed garlic. Repeat the process with the tomato, rubbing a bit harder this time. Lightly sprinkle (or spray) with olive oil and salt.
Whizz a clove of garlic and a couple of tomatoes with a little olive oil and salt. Toast (or not) your slices of bread and smear with the mixture.
Both types are really good as a side dish, especially when there’s some good jamón serrano, cheese or salchichón on the table.
Here’s the song Córdoba from Medina Azahara to accompany the Salmorejo and Como Un Burro Amarrado en La Puerta from Catalan group El Último de la Fila for the Pan Tumaca.