Puttanesca Pan Con Tomate

The perfect simple vegan recipe for a lazy summer lunch or canapé at your next garden party!

Done in 15 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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This dish tastes like the feeling of jumping into a pool on a hot summers day. It's quick, easy and so so fresh, and when you get a truly delicious, ripe tomato it just makes the whole thing 10x better. Enjoy on toast for lunch or try on crostini for a cute BBQ appetiser.


Add the ingredients for the tapenade into a food processor and blend until a coarse paste forms. Season to taste and add more olive oil for a smoother, more spreadable paste.

Grate the tomato with the coarse side of a box grater. You should be left with the skin at the end. Season the flesh with plenty of good quality olive oil and a pinch of salt.

Toast the bread or gently fry in some olive oil until golden brown. Brush each slice with garlic then load on the grated tomato (aim for the less watery bits) then top with the olive tapenade. Garnish with parsley and chilli flakes. Serve up and enjoy!

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Mia Jacobs

Mia Jacobs

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