Smoky Tomato & Garlic Dip

On a recent trip to Mallorca, breakfast included ‘pan con tomate’ (Spanish tomatoes on garlicky toast). I wanted to create something similar to eat at home and here is the result, a simple dish of loveliness with a foundation of plum tomatoes. It’s a challenge to get the balance of flavours right but the reward is a vibrant bowl of the very essence of a Spanish summer, an absolute joy.


2 large slices of sourdough, roughly chopped

400g of very ripe plum tomatoes, roughly chopped

2 large garlic cloves, roughly chopped

1-2 lemons, juiced

2 tbsp good quality aged sherry vinegar

50ml of extra-virgin olive oil

1 tsp of Spanish smoked paprika (dolce)

1 tsp of unrefined granulated sugar

A pinch of sea salt

Lemon zest, for garnishing

A pinch of wild oregano, for garnishing

How I make it

Place all the ingredients in a food processor and blend to a smooth consistency. Taste and adjust the flavours (namely the garlic, lemon, sugar and salt) to your taste. Turn out into a gorgeous bowl and garnish with the lemon zest and oregano.

Serve with chunks of griddled crusty bread rubbed with garlic.

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