Pa Amb Tomàquet
Toasted bread with tomato, garlic, olive oil & Serrano ham
Serves 4 as a small tapa
Grate the tomatoes, keep the juice in a bowl and throw away the skins.
Crush the peeled garlic cloves and mix with the tomato pulp, extra virgin olive oil (we use a fruity variety like Gomeoliva) and some Halen Môn Sea Salt.
The tomato mix can be stored in the fridge for up to 5 days, use to spread on toasted, crusty bread and top with slices of Serrano ham.