Catalan Tomato Breadwith garlic, olive oil, and salt
Slices of toasted bread are rubbed with garlic, topped with grated ripe tomato pulp, drizzled with olive oil and sprinkled with salt, preserving crispy edges and a thin topping.
Known as pa amb tomàquet in Catalonia, this preparation is not a bruschetta with diced tomatoes. The toasted bread is rubbed with garlic and topped with very ripe tomato pulp, followed by olive oil and salt; assembling just before serving preserves the contrast between the moist surface and crispy edges.
Ingredients
Bread
Assembly
Topping
Finishing
Preparation
Toast the bread
Bake or grill the slices until golden and crispy at the edges, keeping the center firm.
8 minutesExtract the tomato
Grate the cut face of the tomatoes on large holes, discard the skins and let only excess liquid drain.
4 minutesAssemble and serve
Rub garlic on the warm bread, spread a thin layer of tomato, drizzle with olive oil, season with salt, and serve immediately.
3 minutes
Substitutions
Rustic bread can replace white bread if it has a firm crumb; underripe tomatoes do not release enough pulp and are not equivalent.
Storage
Store the tomato pulp and toasted bread separately under refrigeration and assemble only before serving.
Approximate shelf life: Tomato pulp up to 1 day refrigerated; toasted bread same day in a dry container.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
