Pan con tomate is a summer classic, and this version is no exception. Loaded up with lemongrass and vibrant green chillies, this is a dreamy no-cook dinner.
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Serves
4
Lemongrass
Green Chillies
Garlic
Fish Sauce
Sugar
Lime
Tomatoes
Sourdough
Crispy Onions
Coriander
Olive Oil
Serves
4
Lemongrass
Green Chillies
Garlic
Fish Sauce
Sugar
Lime
Tomatoes
Sourdough
Crispy Onions
Coriander
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bash your lemongrass and peel off the excess woody bits. Roughly chop the rest. Roughly chop your chillies and garlic.
Step 2.
Add your lemongrass, chillies and garlic to a pestle and mortar and bash to a paste.
Step 3.
Zest in your lime and add the juice of half. Add your fish sauce and sugar, then continue bashing until you have a purée situation.
Step 4.
Place a box grater in a bowl. Halve your tomatoes, then grate with the cut side on the coarsest setting - you should just be left with the skins.
Step 5.
Add your lemongrass paste to your tomatoes along with a generous pinch of salt, then mix to combine.
Step 6.
Set a sieve over a bowl and pour your tomato mix into it. Leave to sit for a minute to strain off any excess water.
Step 7.
Heat a skillet pan over a medium-high heat. Drizzle your pan with olive oil, then add your bread. Toast for a few mins on each side until it is deeply crispy.
Step 8.
Spoon your tomato mix over your toast, then top with coriander leaves and crispy shallots. Serve and enjoy!