📝 About This Recipe
This iconic Catalan staple is the pinnacle of Mediterranean simplicity, transforming humble ingredients into a culinary masterpiece. Traditionally known as Pa amb Tomàquet, it relies on the alchemy of charred crusty bread, the rub of raw garlic, and the pulp of vine-ripened tomatoes. Finished with a generous golden stream of extra virgin olive oil and a pinch of flaky sea salt, it is a vibrant, crunchy, and soul-satisfying start to any meal.
🥗 Ingredients
The Foundation
- 1 large loaf Rustic Sourdough or Ciabatta Loaf (high-quality, crusty bread is essential)
- 2 pieces Garlic Cloves (peeled and halved crosswise)
The Tomato Topping
- 4 large Ripe Roma or Beefsteak Tomatoes (very soft and room temperature)
- 1/4 cup Extra Virgin Olive Oil (Spanish Arbequina or Picual preferred)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Freshly Ground Black Pepper (optional, for a subtle kick)
Optional Accompaniments
- 4-6 slices Jamón Ibérico or Serrano (paper-thin)
- 100 grams Manchego Cheese (aged, sliced into triangles)
- 8 fillets White Anchovies (Boquerones) (marinated in vinegar)
- 1 sprig Fresh Parsley (for garnish)
👨🍳 Instructions
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1
Begin by selecting the ripest tomatoes you can find; they should feel heavy for their size and have a slight give when pressed.
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2
Slice the tomatoes in half horizontally. Using the large holes of a box grater set over a medium bowl, grate the flesh of the tomatoes until only the thin skin remains in your hand. Discard the skins.
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3
Drain any excess watery liquid from the grated tomato pulp using a fine-mesh sieve if the mixture looks too runny; you want a thick, spreadable consistency.
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4
Season the tomato pulp with a pinch of sea salt and a teaspoon of olive oil, stirring gently to combine. Set aside at room temperature to let the flavors meld.
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5
Slice your bread into thick rounds or long slabs, approximately 1 inch thick, ensuring there is plenty of surface area for the toppings.
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6
Preheat a grill pan over medium-high heat or set your oven to the broiler setting. You want a high, direct heat source.
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7
Toast the bread slices until they are deeply golden and charred around the edges. The surface should be rough and abrasive, acting like a grater for the garlic.
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8
While the bread is still hot and steaming, take a halved garlic clove and rub the cut side vigorously across the toasted surface of each slice.
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9
Immediately after the garlic rub, spoon a generous amount of the prepared tomato pulp onto the bread, spreading it to the very edges.
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10
Drizzle each slice with a generous amount of high-quality extra virgin olive oil, allowing it to soak into the nooks and crannies.
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11
Finish with a final sprinkle of flaky sea salt from a height to ensure even distribution.
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12
If using, drape a slice of Jamón Ibérico or a few boquerones over the top for a decadent finish.
💡 Chef's Tips
Always use room-temperature tomatoes; cold tomatoes lack the aromatic sweetness required for this dish. If your bread is very fresh, toast it slightly longer to ensure it doesn't get soggy once the tomato is applied. For a truly authentic Catalan experience, rub the tomato half directly onto the toasted bread instead of grating it first. Don't skimp on the olive oil; since there are so few ingredients, the quality of the oil defines the flavor of the dish. Avoid using pre-minced garlic; the raw, pungent oils from a freshly cut clove are vital for the aromatic base.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Cava or a dry Rosé to cut through the richness of the oil. Serve as part of a tapas spread alongside Patatas Bravas and Padrón Peppers. Top with a few slices of salty Manchego cheese for a vegetarian-friendly protein boost. Accompany with a bowl of Arbequina olives and Marcona almonds for the ultimate Mediterranean appetizer plate.