Escalivada with pa amb tomàquet

AT A GLANCE

  • Serves 4 people

Pa amb tomàquet, better known as tomato bread, is a classic of Catalan cuisine. Great tomatoes are essential here.

  • 2 red capsicums, cored, thickly sliced
  • 1 Spanish onion, quartered
  • 2 eggplant, halved lengthways
  • 1 head of garlic, cloves separated, plus 1 extra garlic clove, halved
  • 50 ml olive oil
  • 4 thick slices ciabatta, halved
  • For drizzling: extra-virgin olive oil
  • 2 very ripe vine-ripened tomatoes, halved
  • To serve: fresh oregano
  •  
  • Anchovy dressing
  • 2 anchovy fillets, finely chopped
  • 2 tbsp sherry vinegar
  • ½ tsp sweet paprika
  • 60 ml (¼ cup) extra-virgin olive oil
01   Place capsicum, onion, eggplant and garlic on a tray, coat with the olive oil and season to taste, then char-grill over high heat, turning occasionally, until tender (16-20 minutes).
02   Meanwhile, brush bread with extra-virgin olive oil, then grill, turning once, until charred and golden (1-2 minutes each side). Rub bread with cut garlic, then rub with tomatoes, squeezing juice onto bread, drizzle with extra-virgin olive oil and season to taste.
03   For anchovy dressing, whisk ingredients in a bowl to combine, then season to taste.
04   Peel vegetables, then tear them and arrange in separate piles on a platter with garlic in its skin, scatter oregano over, drizzle with dressing and serve with tomato bread.
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