Pan con Tomate
Catalonia's pa amb tomàquet, first documented in writing in 1884, born as a frugal way to revive stale bread on farmhouses that wasted nothing. A halved ripe tomato is rubbed directly onto toasted bread until its flesh and juice soak into the crumb and only the skin is left in hand — a genuine rubbing technique, not diced tomato spread on top like bruschetta — finished with olive oil and flaky salt.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 slices rustic country bread
- 2 very ripe tomatoes, halved
- 1 clove garlic, halved
- 4-6 tbsp Spanish extra-virgin olive oil
- Flaky sea salt
Steps
- Toast or grill the bread slices until golden and slightly crisp.
- While warm, rub the cut side of the garlic clove over one side of each slice, if using.
- Rub the cut side of the tomato firmly over the same side, pressing until the pulp soaks in and only the skin remains in hand.
- Drizzle generously with olive oil.
- Finish with a pinch of flaky salt and serve immediately.