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Pan Catalan & Neleman olive oil

Pan-Catelan-Neleman-olijfolie

4 slices of sourdough bread
2 plum tomatoes
2 cloves of garlic
Neleman olive oil
Coarse sea salt

Bring a small pan of water to the boil. Use a sharp knife to cut an 'X' into the top of the tomatoes. Submerge the tomatoes in the boiling water for 15 seconds, remove and rinse immediately in cold water. Remove the skin from the tomato and cut into small cubes. Mix with the very finely chopped garlic and half a tablespoon of olive oil. Add sea salt to taste.
Spread the slices of bread with a little olive oil and toast on the BBQ or in a grill pan.
Divide some of the tomato mixture between the bread and pour over the olive oil. Sprinkle with a little sea salt.

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