From a place where we wish we knew all the recipes, here’s one to kick off the season.

INGREDIENTS

• 4 cups tomatoes, grated
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons parsley, minced
• 1 garlic clove, grated
• 1 teaspoon chili flakes
• ½ tablespoon pimenton dulce
• 2 tablespoons sherry vinegar
• Salt, to taste
• Sourdough bread

DIRECTIONS
Wash tomatoes and grate on a cheese grater using the medium-sized setting (skin and all!). Strain off some of the tomato water. The mixture should be spreadable but not too watery. Grate garlic with a microplane and add to the tomato mixture. In the same bowl, season with EVOO, parsley, chili flakes, pimenton dulce, sherry vinegar and salt. Reserve in the refrigerator for up to five days. Remove from the refrigerator 30 minutes before serving.

Slice sourdough into ½-inch slices. Place on plancha with a little bit of oil to toast. Sear each side. You want it golden brown but not too dark or crunchy, as it will be tough to eat. Spread Pan Con Tomate on the sourdough and cut into desired pieces.

Details: 121 Sycamore St., iberianpig.com/decatur