Fermented Green Pan con Tomate Tapas Board Recipe
Lacto-fermenting tomatillos is an excellent way to preserve the fruit's bright, citrusy flavor and add tang to recipes they're used in. With just a few ingredients and a little patience, you can enjoy the fresh, tart taste of tomatillos year-round.
A green pan con tomate tapas board combines the fermented tang of tomatillos with the aromatic punch of garlic and fresh parsley — and when paired with manchego, olives, and anchovies, it presents a delightful mix of tastes and textures.
The first step in building this board is fermentation. The process outlined below is simpler than you might expect — and it enhances the natural flavors of the tomatillos, infusing them with earthiness and a hint of sweetness (from the sugar).
FERMENTATION TIPS
- Dehusk and cut the tomatillos into wedges to expose more surface area for the brine to penetrate during fermentation. This helps them ferment more evenly.
- Make sure the water covers the tomatillos completely, with the liquid level reaching 1-inch below the rim of the jar. This ensures proper fermentation.
- After draining the fermented tomatillos, grate them on a box grater to create a fresh, chunky texture that spreads easily over the toasted bread. Be sure to discard the skins to avoid bitterness.
- Mince the garlic finely or press it for a smooth texture that blends well with the tomatillo mixture. Fresh parsley adds a burst of color and flavor — chop it finely to distribute it evenly.
- Don’t forget to save the brine from the fermented tomatillos — it’s packed with flavor and can be used in salad dressings, marinades, or as a tangy addition to soups and sauces.
Ingredients
Lacto-Fermented Tomatillos
Yield: half gallon jar
- 1 pound tomatillos
- 2 tablespoons sea salt
- 1 teaspoon sugar
- 3 garlic cloves
- 4 cups water, or enough to cover
Green Pan con Tomato Tapas Board
Yield: Serves 4 to 6
- 4 cups fermented tomatillo mixture
- 3 garlic cloves, minced or pressed
- 1 small bunch parsley, finely chopped
- ¼ cup olive oil
- ¼ teaspoon sea salt
For the Toast:
- 1 seeded baguette, sliced
- 2 cloves garlic, pressed or minced
- ¼ cup olive oil
- ¼ teaspoon sea salt.
To Serve:
- 1 cup mixed pitted olives
- 8 ounces manchego, sliced
- ½ cup anchovy fillets
Directions
Lacto-Fermented Tomatillos
- Dehusk tomatillos and cut into wedges.
- Place in medium bowl and massage with sea salt and sugar.
- Slice garlic and place on the bottom of a half-gallon sterilized glass jar.
- Add in massaged tomatillos and any residual liquid.
- Top with fermentation weight.
- Cover with water until level reaches 1-inch below lower upper glass rim.
- Fasten lid with carboy.
- Ferment at room temperature 5 to 7 days.
- Place in refrigerator for extended storage.
Green Pan con Tomato Tapas Board
- Drain fermented mixture, reserving brine for another use.
- Grate fermented tomatillos into a bowl, discarding skins.
- Fold in minced garlic, chopped parsley, olive oil and sea salt.
For the Toast:
- Preheat oven to 350º F.
- Arrange sliced baguette on lined tray.
- Combine pressed garlic, olive oil and sea salt in a bowl.
- Brush onto bread.
- Toast in preheated oven 3 to 5 minutes.
- Cool slightly and top with fermented tomatillo mixture.
To Serve:
- Place mixed pitted olives into a small serving bowl.
- Arrange green pan de tomate on a serving platter along with mixed olives, manchego and anchovy fillets.
