📝 About This Recipe
Known in Catalonia as Pa amb Tomàquet, this iconic dish is the epitome of Spanish simplicity, transforming humble bread and tomatoes into a culinary masterpiece. By rubbing garlic and ripe tomato pulp onto crusty, toasted sourdough, you create a vibrant canvas for high-quality extra virgin olive oil and flaky sea salt. It is the perfect marriage of crunch, acidity, and richness that captures the very essence of Mediterranean dining.
🥗 Ingredients
The Foundation
- 1 loaf Artisan Sourdough or Ciabatta (large, crusty loaf with an open crumb)
- 2-3 pieces Garlic Cloves (peeled and halved crosswise)
The Tomato Topping
- 4 large Vine-Ripened Tomatoes (very ripe, such as beefsteak or heirloom)
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Fresh Black Pepper (freshly cracked)
Optional Traditional Additions
- 4 ounces Jamón Ibérico (thinly sliced)
- 3 ounces Manchego Cheese (aged, thinly sliced)
- 1 tin White Anchovies (Boquerones) (drained)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Select your tomatoes carefully; they should be soft to the touch and incredibly ripe. Wash them thoroughly and pat dry.
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2
Prepare the tomato pulp: Cut the tomatoes in half horizontally. Set a box grater over a large mixing bowl. Using the large holes of the grater, press the cut side of the tomato against the grater and rub back and forth until only the skin remains in your hand. Discard the skins.
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3
Season the freshly grated tomato pulp with a pinch of salt and a drizzle of olive oil. Stir gently and let it sit for 5 minutes to develop the flavors.
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4
Slice your bread into thick slices, approximately 1-inch thick. If using a baguette or ciabatta, you can slice it lengthwise and then into smaller sections.
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5
Preheat your broiler or a grill pan over medium-high heat. You want a high heat to achieve a char without drying out the center of the bread.
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6
Toast the bread slices until they are golden brown and charred slightly at the edges. This should take about 2-3 minutes per side.
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7
While the bread is still hot and rough from the toast, take a halved garlic clove and rub the cut side vigorously across the surface of the bread. The bread will act like sandpaper, melting the garlic into the crust.
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8
Spoon a generous amount of the tomato pulp onto each slice of bread, spreading it evenly to the edges.
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9
Drizzle each slice with a generous amount of high-quality extra virgin olive oil. Don't be shy; the oil is a key flavor component.
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10
Finish with a generous sprinkle of flaky sea salt and a crack of black pepper.
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11
If using toppings, drape a slice of Jamón Ibérico or an anchovy fillet over the top just before serving.
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12
Serve immediately while the bread is still warm and the crust is crisp.
💡 Chef's Tips
Use the best olive oil you can find; since there is no cooking involved for the oil, its raw flavor will shine through. If your tomatoes aren't ripe enough, leave them on the counter for a few days—never refrigerate them as it ruins the texture and flavor. For a more rustic 'Catalan style,' skip the grater and rub the halved tomato directly onto the toasted, garlic-rubbed bread until only the skin remains. Ensure the bread is toasted until very crisp; this prevents the tomato juice from making the bread soggy too quickly. Always rub the garlic while the bread is hot to ensure the oils from the garlic penetrate the crumb.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Cava or a crisp Albariño wine. Serve alongside a bowl of Marcona almonds and Gordal olives for a complete tapas spread. Top with a thin slice of Manchego cheese for a creamy, salty contrast. Add a few 'Boquerones' (white anchovies) for a bright, vinegary punch. Enjoy as a light breakfast with a strong café con leche.