Bread with tomato (pan con tomate)
How to make it at home: Bread with tomato (pan con tomate) — ingredients, steps, safety tips.
Time: 15 minutes · Yield: 1 serving
Ingredients
- 1 slice of rustic or sourdough bread
- 1 garlic clove
- 1 large ripe tomato
- 1 tbsp olive oil
- A pinch of sea salt flakes
Method
- Toast the bread under the grill, in a griddle pan or in a toaster until golden outside but still soft inside.
- Lightly rub one side with the cut garlic clove.
- Halve the tomato across and grate it on the coarse side of a grater over a sieve.
- Spoon the tomato onto the bread, season with salt, drizzle with oil and serve at once.
Tips
- In Catalan the dish is called pa amb tomàquet. According to the Catalan government's cultural heritage portal, the first mentions of it date from the 19th century.
- The gastronome Néstor Luján believed it was born in the countryside, where tomatoes were plentiful and were used to soften stale bread.
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