Smoky Spanish tomato and garlic dip

• slices of rustic bread↗2
• very ripe tomatoes↗400g g
• sliced garlic clove1
• sherry vinegar↗1-2 tbsp tbsp
• extra virgin olive oil↗50ml ml
• pinch of Spanish smoked paprika↗
• breadsticks↗

Step-by-step instructions

1. 1

   Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.