Pan con tamoca

Fancy name, eh? This wonderful appetizer (from Spain) is from my new friend Lenée. I didn't even believe her when she first told me how to make this, it seemed way too simple. But it's true! Four ingredients is all that's needed.

What you need

fresh tomato
olive oil
balsamic vinegar
salt
*amounts all to taste

Grate the tomato into a bowl so that the skins are left behind. Stir in about a tablespoon each of olive oil and vinegar to one tomato, then salt to taste.

Serve on a slice of toasted baguette topped with a thin slice of Manchego cheese.

Another way to use left-over sauce: Great as a sauce for pizza. Use this recipe from Cook's Country (again, so easy and good):

What you need:
Dough:
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup beer (use Newcastle Brown Ale, or O'Doul's Amber)
olive oil

In a mixer or food processor, mix flour, baking powder, sugar and salt together. Slowly add beer and 1 Tbs. oil till ball forms. Form this into a tight ball, cover loosely with plastic wrap and let sit for 10 minutes. Divide into two balls, roll one at a time out onto floured surface to about 9 inches. Heat large non-stick skillet with 3 Tbs olive oil. Cook dough in skillet, poking holes in any bubbles that form (gentle, here!), after about 4-5 minutes, flip, add sauce with any other toppings (see below for suggestions), cover with lid for about 5 minutes. Transfer to plate or cutting board, or you can keep it warm in the oven while you do the same with your other dough round.



Suggestion for pizza topping:
Pan con tamoca (for sauce)
mixture of shredded Parmesan, Manchego and basil
chopped tomatoes (tossed with salt and let drain on paper towels while all the other stuff is going on)






Ok, as I was typing this all out, I realize it seems like more trouble than it's worth, but it's not. I swear. You will thank yourself. Your family will thank yourself. And, you will have a cheapo version of pizza for Friday night without pulling out all the coupons and getting sub-standard pizza. I know, I hate that, too.