📝 About This Recipe
Transport yourself to the vibrant streets of Barcelona with this quintessential Spanish staple, where simplicity meets culinary perfection. This dish celebrates the harmony of crusty, charred bread, the soul of vine-ripened tomatoes, and the liquid gold of premium extra virgin olive oil. It is more than a recipe; it is a Mediterranean ritual that turns humble ingredients into an explosion of fresh, bright, and savory flavors.
🥗 Ingredients
The Foundation
- 1 large loaf Artisanal Ciabatta or Baguette (crusty, rustic style preferred)
- 2 large Garlic Cloves (peeled and halved crosswise)
The Tomato Pulp
- 4 medium Beefsteak or Roma Tomatoes (very ripe, room temperature)
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina variety recommended)
- 1 teaspoon Maldon Sea Salt (flaky texture is key)
- 1/4 teaspoon Freshly Ground Black Pepper (optional, for depth)
Optional Toppings & Variations
- 4 ounces Jamón Ibérico or Serrano (thinly sliced)
- 2 ounces Manchego Cheese (shaved into thin ribbons)
- 8 fillets White Anchovies (Boquerones) (marinated in vinegar)
- 1 sprig Fresh Basil or Parsley (for a modern herbal touch)
👨🍳 Instructions
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1
Begin by selecting the ripest tomatoes available; they should feel heavy for their size and have a slight give when pressed.
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2
Cut the tomatoes in half horizontally (along the equator). Using the large holes of a box grater set over a medium bowl, grate the flesh of the tomatoes.
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3
Apply gentle pressure as you grate so the pulp and juices fall into the bowl, leaving only the thin, papery skin in your hand. Discard the skins.
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4
Whisk two tablespoons of the extra virgin olive oil and a pinch of salt into the tomato pulp to emulsify the mixture slightly.
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5
Slice your bread. If using a baguette, cut into 6-inch lengths and then halve horizontally. If using ciabatta, cut into thick 1-inch slices.
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6
Preheat a cast-iron skillet over medium-high heat or prepare a grill. Drizzle the cut sides of the bread lightly with olive oil.
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7
Place the bread cut-side down onto the hot surface. Toast for 2-3 minutes until the edges are charred and the surface is golden and very crisp.
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8
Remove the bread from the heat. While the bread is still hot and rough, take a halved garlic clove and rub the cut side vigorously against the toasted surface.
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9
The toasted bread acts like a grater, melting the garlic into the crumb and releasing a fragrant aroma.
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10
Spoon a generous amount of the grated tomato mixture onto each slice of bread, spreading it to the very edges.
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11
Finish with a heavy-handed drizzle of your finest extra virgin olive oil over the top of the tomatoes.
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12
Sprinkle a generous pinch of flaky Maldon sea salt over the top to enhance the sweetness of the tomatoes.
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13
If using optional toppings like Jamón or Manchego, drape them elegantly over the tomato layer now.
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14
Serve immediately while the bread is still warm and the contrast between the crunchy crust and soft tomato is at its peak.
💡 Chef's Tips
Use room temperature tomatoes; cold tomatoes lack the aromatic depth needed for this dish. Don't skip the garlic rub step; it provides a foundational heat that raw garlic mixed into the pulp cannot replicate. If your tomato pulp is too watery, let it sit in a fine-mesh strainer for 5 minutes before seasoning. Choose a robust olive oil; because there is no cooking involved for the oil, its individual flavor profile will shine through. For a truly authentic Catalan experience, use 'Pa de Coca', but a sourdough or ciabatta is an excellent accessible substitute.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Cava or a crisp Rosé for a classic brunch pairing. Pair with a plate of Spanish olives and Marcona almonds for a complete tapas spread. Add a fried egg on top for a protein-rich, hearty breakfast variation. Accompany with a side of fresh seasonal fruit, like figs or grapes, to balance the savory notes. Serve with a small glass of Cortado coffee to kickstart your morning like a local in Madrid.