Pa Amb Tomàquet (Catalan Tomato Bread) is a traditional Spanish recipe (from Catalonia) for a traditional peasant breakfast dish of toasted bread rubbed with garlic and tomato served drizzled with olive oil. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Catalan Tomato Bread (Pa Amb Tomàquet).
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This is a peasant dish from Catalonia, Spain. Essentially a breakfast dish for labourers made simply with bread, tomatoes and garlic. It remains a classic, however, and is considered one of the national dishes of Spain. You need fully ripe and juicy tomatoes for this dish to work, get the most flavourful ones you can. The bread can be either a baguette split in half then cut into sections or any other crusty bread like ciabatta sliced about 12mm thick.
Ingredients:
baguette or other crusty bread, sliced to around 12mm thick (if you have a baguette, you can just halve it lengthwise)
garlic cloves, left unpeeled
ripe and juicy tomatoes
extra-virgin olive oil
flaky sea salt, to taste
Method:
Begin by toasting the bread slices. For this recipe it's probably easiest to arrange them in a baking tray them pop into an oven pre-heated to 200C and bake for 5–10 minutes, cooking until done to your preference. The bread should be crispy on the surface, but still a little chewy in the middle.
Once the bread is toasted, remove it from the oven and rub the garlic cut-side-down all over the top of the bread. Do this several times if you like garlic.
Take a tomato and halve it through the middle. Now take the tomato half and rub it, cut side down, on top of the bread. This effectively grates the tomato, pulp and juice, into the bread (for a traditional preparation remove and discard any pieces of skin left behind).
Drizzle the bread with olive oil. Sprinkle on salt to taste and serve immediately.
Traditionally it's served accompanied by a strong cup of coffee.
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