Catalonia’s Anytime Snack: Pa Amb Tomàquet (Catalan Tomato Bread)

Start with 2 or 3 medium tomatoes, choosing ones with thick skin and high juice content.

Cut the tomatoes in half across the equator and grate the pulp on the large holes of a grater, discarding the skins.

You should have about 1.5 cups of tomato pulp. Add 1/2 teaspoon of table salt and stir together.

Cut a loaf of ciabatta in half horizontally and then into 2-inch pieces.

Broil the ciabatta pieces for 2 to 4 minutes, keeping the oven rack about 6 inches from the heating element, until golden brown.

Rub each piece of toasted bread with 1/2 clove of raw garlic, lightly over the crust to infuse flavor.

Transfer the toasted bread to a serving platter, ideally toasting just before serving for warmth.

Spoon 1 to 2 tablespoons of the tomato pulp evenly over each piece of toast, ensuring the juices soak into the bread.

Drizzle 3 tablespoons of extra virgin olive oil over each toast for added richness.

Finish with 3 or 4 flakes of sea salt on each toast.

Equipment Needed

Spice Level:

Dietary

Allergens