Pan con Tomate
1 jar Preserved Ugly Tomatoes
Ciabbata, baguette or rustic bread
Extra virgin olive oil
Strain tomatoes in a large bowl and reserve the tomato juice. Set aside.
Season the preserved tomatoes with sea salt. Toast the bread lightly, until golden brown.
Drizzle bread with high quality olive oil and reserved tomato juice (I like it soggy.)
Spread tomato over bread by using either your hands or the back of a fork/spoon. The idea is to spread the soft tomato all over the bread (like butter).
Tortilla de patatas
Tuna packed in oilve oil