Pa amb Tomàquet (Catalan Tomato Bread)

🧂 Ingredients

• 4 slices Crusty bread(Good quality rustic bread like a baguette, ciabatta, or a country loaf works best. Slices should be about 1/2 inch thick.)
• 2 medium Ripe tomatoes(Use very ripe, flavorful tomatoes. Roma or vine-ripened tomatoes are ideal. They should yield easily to gentle pressure.)
• 2-3 tablespoons Extra virgin olive oil(A good quality extra virgin olive oil will significantly enhance the flavor.)
• 1 clove Garlic(Peeled. You can adjust the amount to your preference.)
• to taste Flaky sea salt(Such as Maldon or Fleur de Sel, for a delicate crunch and pure salt flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Lightly toast or grill the bread slices until they are golden brown and slightly crisp. You can do this in a toaster, under a broiler (grill), or on a grill pan. Aim for a texture that is firm enough to hold the toppings but still has a slight chew.

   ⏱️ 3-5 minutes
2. 2

   Infuse with garlic: Take the peeled garlic clove and rub the cut side firmly over the surface of each toasted bread slice. You want to leave a subtle, fragrant garlic aroma and essence on the bread, not an overpowering raw garlic taste. Discard the garlic clove after rubbing.

   ⏱️ 1 minute
3. 3

   Add the tomato: Cut the ripe tomatoes in half horizontally. Take one half and rub it vigorously over the surface of each bread slice, pressing down firmly. The flesh of the tomato should break down and spread onto the bread, leaving behind pulp and juice. Continue until the bread is well-coated and the tomato half is significantly diminished. Repeat with the other tomato halves for all slices.

   ⏱️ 3 minutes
4. 4

   Finish with oil and salt: Drizzle each tomato-rubbed bread slice generously with extra virgin olive oil. Finish by sprinkling a pinch of flaky sea salt over the top. The salt will enhance the sweetness of the tomato and the richness of the olive oil.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The ripeness of the tomatoes is crucial for authentic flavor. They should be soft and juicy.
• ✓Don't be shy when rubbing the tomato; the goal is to transfer as much pulp and juice as possible onto the bread.
• ✓This dish is a fundamental part of Catalan cuisine, often served as a breakfast, snack, or appetizer.
• ✓For a more intense garlic flavor, you can lightly toast the garlic clove before rubbing it on the bread.

🔄 Variations

• Serve topped with thinly sliced jamón serrano or Iberico.
• Add a few anchovy fillets for a salty, umami kick.
• Spread a thin layer of quince paste (membrillo) before adding the tomato for a sweet and savory combination.

🥗 Nutrition

Per serving