Bread and tomato

From bread and tomato I could live and I'm sure I wouldn't get tired of it. It's that combination that has the flavor of summer in it, a poem as short and moving as a sunset.

At the base there are two key ingredients of Mediterranean cuisine, under the name of bread there are hundreds of variations that start from the use of different flours, leavening agents, cuts and techniques. All starting from a common base. The same thing goes for the tomato: from a quick web search there appear to be 1200 different types, even if we limit ourselves to knowing about twenty of them, I don't know how many variables already come out.

The combination of bread and tomato seems like such a banal thing but in the light of this very quick analysis it changes completely: just think of our bruschetta, made with bread and diced tomato on top, or of the panzanella prepared with different types of tomatoes or even the tomato soup or, touching other coasts of the Mediterranean, think of gazpacho where, basically, there is always bread and tomato.

While staying in Spain I came across this article by Mediterranean gastronomywhere we talk about bread with tomato, a bread and tomato that is found throughout the country and which is impossible not to find in restaurants that serve tapas at the counter. It does not distance itself, at least apparently, from the bruschetta with rubbed tomato that accompanied the childhood of many of us (read Who for example) and which continues to be a lunch saver, at least for me ๐Ÿ™‚

The version I prepared and photographed is a little more elaborate, if I may say so, and I'm not even writing it as if it were a recipe that embarrasses me a little. Do this: take some ripe and juicy tomatoes and pass them on a grater or rub them vigorously on a large mesh strainer, collecting the juice and pulp on a plate. Season the pulp with a teaspoon of apple cider vinegar for each tomato and a clove of garlic cut into four pieces. Let everything marinate just long enough to toast some bread (without salt) on a grill. Remove the garlic, distribute a couple of spoonfuls of pulp on each slice of bread, season with a little salt, a drizzle of oil and eat!

PS: in Spain very often everything is accompanied by a Cantabrian anchovy or jamon serrano. And since meals must be balanced, I made a couple with Italian anchovies, just for the protein intake and not because I'm greedy ๐Ÿ˜‰


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