A delicious snack or light lunch, this pan con tomate is garlicky and fresh, and is perfect when tomatoes are in season for maximum flavour. We love the crispy harissa chickpea topping, and it’s also great with some basil, rocket, or thinly sliced fennel.
This recipe is particularly delicious when tomatoes are in season (June to October) — use the best you can find; look for a rich colour and deep tomato aroma.
