Pa Amb Tomàquet – Catalan Bread with Tomato

Pa Amb Tomàquet - Catalan Bread with Tomato

Making quick work of huge disks of sourdough is easy with this well-loved Catalonian procedure for seasoning bread with garlic, tomato, and olive oil. There are hordes of fanatical pa amb tomàquet devotees just about everywhere, so I would think twice about referring to this as Spanish bruschetta.

Pa Amb Tomàquet
Catalan Bread with Tomato

crusty bread, cut into 1/2 to 3/4 inch slices (preferably from a round loaf)
garlic clove
ripe tomatoes
extra virgin olive oil

Lightly toast the bread, just until the crumb is somewhat abrasive. Cut the garlic crosswise and rub the bread with the cut side of the clove. Cut the tomato crosswise and squeeze lightly to remove the seeds and juices. Rub the bread with the tomato. Repeat with the other side if desired.

Drizzle lightly with extra virgin olive oil.

I like topping it with anchovies, thinly sliced Jamón Serrano, or chunks of young Manchego cheese. I consider myself lucky that I live near the only Spanish Deli in Chicago.

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10 Responses to “Pa Amb Tomàquet – Catalan Bread with Tomato”

  1. Natashya says:

    Mmmm, sounds heavenly. All my favourite flavours. It sounds like you have pretty good resources in Chicago – you are lucky. My daughter just got back from there but, of course, all I heard about was the clothing stores.
    The mangosteens are also interesting looking, I have never had one. They look like a cross between a lychee and a brain!

  2. There’s a lot of small neighborhoods in Chicago — each with its own ethnic identity. It’s what I like best about the city.
    Hope you find some mangosteens to try…. There’s nothing quite like it.

  3. JennDZ_The LeftoverQueen says:

    That looks great – the bread is so fabulous!
    Welcome to The Foodie Blogroll!

  4. MyKitchenInHalfCups says:

    Gorgeous idea! And I have some great sourdough to do just this.!

  5. Núria says:

    Hola Jude! Hey it’s great to see how Catalan recipes are all over the world!!! :D

    Just one thing, and hope you don’t take it bad… I’m catalan and Pa amb tomàquet has: the bread + rubbed ripped tomatoe + extra virgin olive oil + salt.

    You can also have your bread rubbed with a garlic clove and some olive oil and salt, but that’s another thing.
    And of course you can mix whatever you feel like and it will be gorgeous.

    Since I’m a foodie blogger I’ve learnt that there’s no original recipes anymore, everybody adds his/her own twist and that is something positive… but just felt you might want to know from a catalan foodie what Pa amb tomàquet was originally :D

  6. Núria, your comments will always be welcome. It’s always nice to know how traditional foods such as this are really made. I definitely appreciate the info :)

  7. Life Chef says:

    Simple dishes such as this make me drool! Nothing better to eat at home with some wine and cheese and good company.

  8. Pan Gallego de Centeno (Galician Rye Bread) « A Bread A Day says:

    [...] might be expected, there are about ten million different ways (each and every one the only and most proper way, of course) of making pa [...]

  9. Internet Banking says:

    Glad to see that this site works well on my Droid , everything I want to do is functional. Thanks for keeping it up to date with the latest.

  10. Laurence Krivanek says:

    Thanks for that! My dad recently harvested her garden full of tomatoes before the winter really set in, and I find myself the owner of two or three buckets worth! Of course I couldnt eat them all like that, but I did find a website full of tons more tomato recipes here. A whole website dedicated the topic!! Crazy what you can find on the internet nowadays!!

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