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Pa amb Tomàquet, or tomato bread, is a Catalan classic that captures the essence of Mediterranean simplicity. It’s a dish that takes just a few ingredients; bread, tomatoes, garlic, olive oil, and salt, and transforms them into something greater than the sum of its parts.
Often enjoyed as a tapa, an accompaniment to a meal, or a simple snack, Pa amb Tomàquet is a staple of Catalan cuisine that invites you to savour the quality of each element.
What Is Pa amb Tomàquet?
Pa amb Tomàquet, which translates to “bread with tomato,” is one of Spain’s simplest yet most celebrated dishes. It starts with a slice of rustic bread, toasted or lightly grilled, which is then rubbed with a clove of garlic and a ripe, juicy tomato.
The tomato pulp sinks into the bread, creating a base that’s then drizzled with extra virgin olive oil and finished with a sprinkle of sea salt. In some versions, a few anchovies or thin slices of jamón serrano (Spanish cured ham) are added on top, but the original remains delightfully minimalist.
In Catalonia, Pa amb Tomàquet is found on nearly every table and at gatherings, bringing people together with its straightforward, approachable flavours.
This dish is versatile enough to be eaten at any time of day, from a morning breakfast to an evening tapa, and it pairs beautifully with various cheeses, meats, or simply as a companion to a glass of wine.
Ingredients and Taste
The charm of Pa amb Tomàquet lies in the quality and freshness of its ingredients. The bread is typically a rustic, country-style loaf with a thick, open crumb that can absorb the tomato’s juices.
Ideally, the tomatoes are ripe and flavourful, often of a special variety grown specifically for this dish. Their juiciness is essential, as it infuses the bread with their vibrant flavour.
Extra virgin olive oil adds a smooth, fruity richness, balancing the slight acidity of the tomato. Rubbing a clove of garlic on the toasted bread gives it a gentle pungency, which adds depth without overwhelming the tomato’s freshness. Finally, a pinch of sea salt ties everything together, enhancing the natural flavours and adding a hint of crunch.
When you take a bite, Pa amb Tomàquet is fresh and vibrant, with the acidity of the tomato playing against the richness of the olive oil and the warmth of the garlic.
It’s rustic but balanced, with each component enhancing the next. The beauty of this dish is that it allows you to taste each ingredient in its purest form, making it both humble and extraordinary.
A Taste of History
Pa amb Tomàquet has been a part of Catalan cuisine for centuries, tracing its origins to the late 18th or early 19th century. While there are many theories about its origins, one popular story suggests that it began as a way for farmers to make stale bread more palatable.
By rubbing the bread with tomatoes and olive oil, they could revive it, creating a dish that was both economical and delicious.
Over time, Pa amb Tomàquet became a celebrated part of Catalan food culture, evolving from a humble solution into a beloved culinary tradition. It reflects the Catalonian love for fresh, high quality ingredients and a respect for the land’s bounty.
The dish is also a symbol of Catalan identity, representing the region’s culinary heritage and its connection to the Mediterranean way of life.
Pa amb Tomàquet (Tomato Bread) Recipe
Serves: 4 people
Ingredients:
- 1 large rustic loaf or 4 thick slices of crusty bread (such as sourdough or country bread)
- 2 large ripe tomatoes
- 2 cloves garlic
- Extra virgin olive oil, for drizzling
- Sea salt, to taste
Directions
Begin by preheating your oven to 375°F (190°C). Arrange the bread slices on a baking sheet. Toast them in the oven for about 5-7 minutes, or until they become golden and lightly crisped. This step ensures the bread will hold the tomato mixture without becoming soggy.
While the bread is toasting, prepare the garlic. Peel the garlic cloves, leaving them whole. Set them aside. This garlic will be rubbed directly on the toasted bread for a subtle infusion of flavour without overpowering the tomatoes.
Take the tomatoes and cut them in half horizontally. Squeeze each half gently over a bowl to discard excess juice and seeds. This keeps the bread from becoming too moist and ensures a balanced flavour.
Once the bread is toasted, remove it from the oven and immediately rub each slice with the garlic clove. Apply gentle pressure to allow the garlic to release its aroma and flavour into the bread. For a stronger garlic flavour, rub longer.
With the bread still warm, rub the cut side of the tomato directly onto each slice, squeezing lightly as you go. Use the entire surface of the tomato to cover the bread with an even layer of tomato pulp.
Drizzle a generous amount of extra virgin olive oil over each slice. High-quality olive oil adds richness to the tomato’s natural sweetness and enhances the dish’s authentic taste.
Sprinkle a pinch of sea salt over each slice, adjusting to taste. Sea salt brings out the full flavour of the tomatoes and adds a pleasant texture to each bite.
Serve the Pa amb Tomàquet immediately, ideally with sides such as Spanish olives or cured meats for a more complete experience. This simple yet flavourful dish embodies the essence of Catalan cuisine; fresh, vibrant, and made to savour.
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