Pa amb oli

[greenishfing]

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!

[arpoet]

Next lot of toms I slow roast I am going to cook with some of my own onions and grated garlic. that should be nice on toast.

[Thelma Sanders]

I am going to cook with some of my own onions and grated garlic

Try them with a couple of eggs dropped into gaps between the tomato/onion/garlic mix
serve the lot on toast Mmmmmm