Slice French type bread into 1″ cubes, toss in olive oil, crushed garlic, then salt generously. Best eaten after a late night partying. In fact the capital of Catalonia is Barcelona. Pan con tomate (literally "bread with tomato") is sometimes called pan a la Catalana in other parts of Spain. Each person made their own at table. A garden full of tomatoes and lots of bread! Recipe Type: Appetizer; Cuisine: Catalan; Prep time: 5 mins; Cook time: 10 mins; Total time: 15 mins; Serves: 4; Ingredients. This makes me so happy. Cool! Then slice the rest of the loaf into pieces about 3/4-inch thick. This pan and tomato is the perfect dish to summarize one of the distinct flavors of Barcelona. Catalan Tomato Bread (Pa Amb Tomàquet) by admin. Toast the bread lightly on both sides. congratulation on your engagement! Thanks for sharing, Ali! 1 rustic coca bread loaf, thinly sliced (or any rustic country-style loaf) 4 cloves unpeeled garlic, halved; 2 ripe tomatoes, halved; Extra virgin olive oil; Flaky sea salt, to season; Instructions They used to get together and share huge amounts of beer and this bread. Pa amb tomàquet , or Pan con tomate in spanish ("Bread with tomato"), is a traditional food of Catalan, Valencian, Aragonese, Balearic and Murcian cuisines in Spain. ★☆ https://barbecuebible.com/recipe/catalan-grilled-tomato-bread It provided me dinner for several nights in a row, I couldn’t get enough. Modern varieties tend to be thicker skinned. 12 large slices of a sourdough round or other country-style bread or baguette 6 garlic cloves, halved lengthwise. I guess it’s a different thing when you come only for a short time but also maybe I’m completely spoiled hihihi. Ingredients. Makes 4 - 6 Servings. Or in Spanish, pan con tomate. :) I am so happy eating it room temp w rubbed bread. Wash 3 medium sized ripe tomatoes and pat them dry, cut each one into 4 quarters and cut off the stem, add the cut tomatoes into a food processor, also add 2 cloves of garlic cut in half, a 1/4 … Grate the tomato with a large-holed cheese grater into a medium bowl. Whichever way we look at it, the hard bread would be rubbed with the tomato (or possibly with raw garlic first), then olive oil drizzled on top, and salt sprinkled. Which European country will inspire your culinary journey tonight? Whenever we go out for tapas, it’s pretty much always the first dish brought out to the table. Peel the garlic cloves and slice a bit off the ends and rub the cut ends over each slice of bread. This looks great, will make when tomatoes are ripe in my garden. Salt is optional. I  made your slow-cooker curried lentils last night for the third time. Fun fact, the tomato skin didn’t grate, so I had a built in hand protector, and I didn’t need to worry about it ending up in my tomato liquid. ★☆ But if you would prefer to prepare it in advance, I just advise waiting until the very last minute to add the tomatoes, since the bread can tend to get soggy if it sits out for too long. We like to grill the bread on the barbecue for extra flavor. Catalan Tomato Bread. 4-6 tbsp Spanish extra-virgin olive oil. Slice off one end piece of the bread, which will have lots of crust, and set it aside for another use. Ready in five minutes or less. Don’t know who invented it first, but my guess would be Italy! Ever since we moved to Barcelona, I’ve been getting lots and lots of requests for some authentic tapas recipes here on the blog. ★☆ In Catalan, it is known as pa amb tomaquet. Going to definitely make this once I can get some good tomatoes! Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices). Simply made by toasting bread and rubbing a garlic clove and tomato over the toast with a sprinkle of sea salt, it makes for a delicious starter or tapas. Cut the bread halves crosswise into rectangles or squares, 4 to 5 inches in diameter, and toast them in a toaster or toaster oven until golden brown, 2 to 3 minutes. Looks like the post is missing the part about what to serve with the bread (I just see a title), which was exactly my question. My simple lazy version is still one of my favorites, and I call it “bread salad”. I studied abroad in Barcelona for a time and my aunt would use this not just for tapas but as part of an easy weeknight meal with embutido, manchego, and a tortilla de patatas! Can’t wait for your Barcelona recommendations! I just tried this with a piece of toast. And all the better with some seriously tasty food to bring us all together. It is one of the simplest, most well-loved, most widely eaten and most famous dishes from Cataluña. Kids loved it. Your email address will not be published. You can also toast them under the broiler or on a grill for 1 to 2 minutes per side. ★☆. Below is the image of Catalan Tomato Bread without meat and one image is with meat. Spanish tomato bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. Set aside for 30 minutes to allow the flavours to develop. ... Halve garlic and rub into the slices of freshly toasted bread. Pan Amb Tomaquet, as it is known in Catalan is one of the most popular dishes in Spain. The cloves will eventually wear down after being rubbed against the toasted bread, and you will end up with stubby little pieces that are impossible to hold. I drizzled some olive oil on the bread and put it in the oven to toast. Rub the halved tomatoes over the bread, squeeze over the juices then drizzle with olive oil and a sprinkling of salt. The results are immediate and unexpected pleasure. The same with the garlic. 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