Pa amb Tomàquet is considered the flagship dish of the Catalan cuisine. Catalunya (Catalonia, which capital is Barcelona) is a European country in the western Mediterranean, constituted as an autonomous community of Spain.
Pa amb Tomàquet is not a difficult recipe; it doesn’t have hard steps or exotic ingredients. We just need bread (“Pa” in catalan) and tomato (“Tomàquet”), plus olive oil. These are the basics, but some people use garlic, or different kinds of meat or cheese to accompany.
- 8 large, 1/3 inch–thick slices good bread
- 2 large garlic cloves, peeled and cut in half lengthwise (optional)
- 2 very ripe large tomatoes, halved crosswise
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- Toast bread on both sides. For garlic lovers, vigorously rub garlic, cut side down, on the warm, toasted bread. Cupping a tomato half in your palm, rub 2 pieces of bread with it; squeeze tomato so that not only the juice and seeds ooze into the bread but also some pulp. Only the skin should be left.
- Drizzle the olive oil over and sprinkle with salt and pepper. This bread is best served warm, right after making it. Pa amb tomàquet can be served with different types of meat or cheese