Pan con tomate (Catalan tomato bread)

Pan con tomate (pa amb tomàquet in Catalan) is Catalonia's simplest and most characteristic dish: toasted bread, garlic, tomato and olive oil. Three ingredients, five minutes, yet this is the essence of breakfast or tapas. The bread soaks up all the flavours.

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Method

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1. Toast the bread slices on both sides for 2-3 minutes in a grill pan or in a 220 °C oven (200 °C fan), until golden. They should be crisp on the outside and still slightly soft inside. ⏱ Timer: 2 min
2. Halve the garlic clove and rub the cut side once or twice over the surface of the warm bread.
3. Halve the tomatoes and rub them firmly over the bread so the pulp and juice soak in; discard the skins. Or grate the tomatoes and spoon them on.
4. Drizzle with the olive oil and sprinkle with salt flakes.
5. Serve immediately, with jamón serrano or cheese if you like.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• You need ripe, meaty, fragrant tomatoes.
• The bread should be rustic, with a hard crust.
• Use extra virgin olive oil, because it isn't cooked.
• With jamón or anchovies it is more filling.

Frequently asked questions

With other bread?

Sourdough, ciabatta or baguette all work.

Can it be made ahead?

No, the bread would go soggy; eat it immediately.

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