Pa amb tomàquet: rub the tomato into the bread
The tomato does not sit in slices on top of this bread. Rub the flesh of half a ripe tomato into the cut surface. A little oil and salt are enough; eat immediately before the crisp edges soften.
Editorial team Euro Magazine ·
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.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
A toaster or dry griddle pan and a knife.
Ingredients
- 4 slices of sturdy country bread, about 1.5 cm thick, 240 g in total
- 2 very ripe tomatoes, about 250 g in total
- 20 ml extra virgin olive oil
- 1 g salt
Method
- Lightly toast the bread in a toaster or dry griddle pan for about 3–5 minutes. If using a pan, turn halfway through.
- Wash the tomatoes and halve them crosswise. Rub the cut side over the warm bread so the juice and flesh soak into the crumb. Use about half a tomato per slice.
- Divide the oil and salt between the four slices. Serve immediately. Discard the remaining tomato skins or use them straight away in another preparation.
Storage
Make only what you will eat straight away. Keep bread and tomato separate; bread already rubbed with tomato quickly loses its crisp texture.
Allergens
Wheat (gluten). Bread may also contain sesame, soya or milk, for example; check the label.
Our own editorial adaptation for home cooking, not kitchen-tested. Times are guidelines; check for the described result.