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Take it as red; They named a beauty brand Yes To Tomatoes and you can see why: the magic ingredient has a power more than skin deep Recipes ANNIE BELL Photographs CHRIS ALACK Food styling KIM MORPHEW Styling SUE RADCLIFFE

0 Comments | Daily Mail (London, England), The, July 17, 2010

Byline: FOOD ANGELA MASON

MALLORCAN TOMATO TAPAS The appetiser pa amb oli (Catalan for bread with olive oil) is every bit as fondly regarded in Mallorca as bruschetta in Italy, even if it is less familiar to us. Tomatoes are the essential topping.

Traditional Mallorcan bread is neither white nor brown but somewhere in between and naturally leavened.

Here I suggest rye or light wholemeal.

SERVES 4 a long loaf of rye bread or light wholemeal see method 1 peeled garlic clove extra virgin olive oil 2-3 ripe tomatoes see method sea salt . You’ll need the bottom half of a long loaf, trimmed to about 2cm-3cm deep. Heat a ridged griddle over a high heat, and toast the bread on both sides, pressing down with a spatula until it brands with stripes. Give the crumb-side a few swipes with a garlic clove, and coat with a slug or two of oil.

. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, and slip off the skins. Remove the seeds and spread these over the toast. Discarding the cores, roughly grate or chop the tomato flesh and mash this on top.. Crumble over a few flakes of sea salt and splash over a little more oil. Cut diagonally into 3cm wide strips, arrange on a plate and splash over more oil

 July 29th, 2010  admin   No comments