Pan con tomate y jamón-ish.


Toasted bread, rubbed with raw garlic, topped with grated tomato, sprinkled with crisp sea salt, drizzled with fruity, round olive oil and a slice of salty, fatty, richly gamey jamón Serrano. Pan con tomato y jamón is a classic spanish tapas, or small plate, and a favorite of my husband, my family and my good friends Craig and Annie (who you probably don’t know – but they are really lovely, I promise).

So, with 10 beautiful, locally grown San Marzano tomatoes on the counter whose days were numbered, pan con tomato came immediately to mind. San Marzanos are an heirloom plum tomato classically grown in the ashy soils of Mount Vesuvius. Not a great choice to grate for pulp, but the best plum tomato ever! So, into the kitchen to work on a garlicky, smokey, spicy tomato jam. Here are the results, spread over over toast with jamón Serrano, for a not so classic, but still delicious bread with tomato and ham.

*BTW this tastes like bacon. No lie!

 

Tomato Jam

Ingredients:
  • 1 tbs butter
  • 1 tbs olive oil
  • 2 lg shallots, minced
  • 2 cloves garlic, minced
  • 1 tbs Spanish paprika
  • 1 tbs sugar
  • 10 San Marzano tomatoes or 6 plum tomatoes, seeded and finely chopped
  • 1 tbs chopped parsley
  • 1 tsp chopped rosemary
  • Sherry vinegar
Directions:
  • In a small sauté pan, melt butter with olive oil. Sauté shallot over low heat until softened, 6-8 minutes.
  • Add garlic and cook until softened, 2-3 minutes.
  • Add paprika and cook for another 3-5 minutes. Be careful not to burn.
  • Add sugar and dissolve.
  • Add tomatoes and cook until thick and jammy, 15 -20 minutes.
  • Add parsley and rosemary and stir through to warm. Season to taste with salt, pepper and a splash of sherry vinegar.

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