Pa amb tomaquet is a beloved catlana dish throughout Andorra and spain. It is literally bread with tomato. The origin is disputed as the tomato was introduced in catalana from america in the 15th century and some believe this dish was not invented until the 19th century. However it is a dish now important to Catalan Cuisine.
When I look at the recipe I am sceptical this can be any good, but in all the discussion of catalan cuisine this is spoken of very highly.
The recipe is so simple that one of my friends who doesn’t cook helps make this. The order of the ingredients matter.
First toast the bread then rub it with garlic.
Then rub with tomato
Then top with a little salt and then brush on olive oil.
The result is really good. You can taste the garlic and olive oil and hint of tomato. My friends ate them all.
Pa amb Tomaquet
Original recipe can be found here
- 1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
- 2 large garlic cloves, halved crosswise
- 3 to 4 ripe small tomatoes, halved crosswise
- 3 to 4 tablespoons extra-virgin olive oil
- Coarse salt to taste
- Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
- Toast bread in oven for 5 – 10 minutes.
- Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half,
- Then rub with cut side of a tomato half and allowing most of pulp to be absorbed by bread
- Brush bread with oil, then sprinkle with salt and serve immediately.