Pan con Tomate
Pa amb tomàquet is Catalan simplicity at its finest: crusty bread rubbed with garlic and ripe tomato, then anointed with good olive oil and salt. Everything depends on the quality of just four ingredients, so use the reddest summer tomato and the best oil you have.
Approximate, per 1 slice (~90g). Values vary by recipe and portion.
Ingredients
- ·4 thick slices of rustic country bread
- ·2 very ripe tomatoes, halved
- ·1 garlic clove, peeled
- ·extra virgin olive oil
- ·flaky sea salt
Method
- 1
Toast or grill the bread slices until golden and crisp on both sides.
- 2
While still warm, rub one side lightly with the cut face of the garlic clove; go gently, as raw garlic is powerful.
- 3
Rub the cut side of a tomato half firmly over the same surface so the pulp and juice soak into the bread, leaving just the skin in your hand.
- 4
Drizzle generously with extra virgin olive oil.
- 5
Finish with a pinch of flaky sea salt and serve immediately, while the toast is still warm and crisp.