Pan con Tomate

27 Jul

This celebration of fresh tasty tomatoes is one of my favourite snacks. I could eat it for breakfast, lunch and dinner. It is Spanish Tapas at its best, transforming simple ingredients into gorgeous morsels that sing on the tastebuds. This tapa is best known in Catalonia, where it is called Pa amb tomàquet.

For the instant method simply dry or toast bread, rub with a clove of garlic, then rub with a tomato cut in half, drizzle with olive oil and lastly a sprinkling of salt.

In many Catalan restaurants, the tomato mixture is pre-made and is brushed onto the bread and may also include a dash of fresh parsley, if you are making a lot this method is easier. Simple chop tomatoes, add crushed or chopped garlic, season with salt and pepper, some chopped parsley and a generous slosh of your best olive oil. Give it a good stir and spoon onto the bread.

NB I’ve used a black tomato called Noir de Crimee which has bags of flavour and a slightly strange brown colour but any juicy tasty tomato is good for this dish.

This recipe was originally posted on on 27/7/2007.


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