Pa amb tomàquet: rub the tomato into the bread
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
Pa amb tomàquet features in Turisme de Barcelona’s collection of Catalan recipes. Bread, a halved tomato, oil and salt form the base; toasting first is listed as a variation. That is the version we make here.
Source checks: 1 October 2026
Our own editorial adaptation for home cooking, not kitchen-tested. Times are guidelines; check for the described result.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Four toasted slices of country bread rubbed with red tomato pulp, oil and salt; no tomato slices.
- Half a ripe tomato beside one toasted slice with tomato pulp rubbed into it.