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Today, eventually, I decided the tomato glut had arrived. A trayful are slow roasting in the oven. (wouldn't it be nice to dry them in the sun!!)
I suddenly had a yen for the Mallorquin "Pa amb Oli", a vague memory from a long past life.
I had really ripe "meaty" tomatoes, home made bread, homegrown garlic and olive oil.
The recipe:
Toast the bread.
Rub with cut garlic.
Rub hard with very ripe tomato cut in half.
Drizzle with olive oil.
It was gorgeous..........(has to be served with copious amounts of red wine and a bowl of good olives).Now I've got a yen for "pepito de lomo" when you grill or fry very thin slices of pork loin for a couple of minutes and serve them atop the Pa amb oli. Trip to butchers tomorrow!
I suddenly had a yen for the Mallorquin "Pa amb Oli", a vague memory from a long past life.
I had really ripe "meaty" tomatoes, home made bread, homegrown garlic and olive oil.
The recipe:
Toast the bread.
Rub with cut garlic.
Rub hard with very ripe tomato cut in half.
Drizzle with olive oil.
It was gorgeous..........(has to be served with copious amounts of red wine and a bowl of good olives).Now I've got a yen for "pepito de lomo" when you grill or fry very thin slices of pork loin for a couple of minutes and serve them atop the Pa amb oli. Trip to butchers tomorrow!
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