Pa amb tomàquet
This is the heartbeat of a Catalan breakfast. The goal is to maximize the contrast between the brittle, charred exterior of the bread and the cool, acidic pulp of the tomato.
Bread is the foundation
Use a loaf with an open crumb, like a country sourdough or a rustic baguette. Dense bread will not hold the juices correctly.
- serrated bread knife
- grill pan or toaster
- small knife
What goes in.
- 4 thick slicescrusty country bread
- 2large, vine-ripened tomatoes (the softer, the better)
- 2 tbspextra virgin olive oil
- to tasteflaky sea salt
- 1garlic clove, peeled (optional)
Abrasion is everything
You want to press the cut side of the tomato firmly against the toasted bread. The bread should act like a grater, catching the pulp and leaving the skin flat in your hand.
The method.
Toast the bread
Toast the slices until they are deeply golden and feel quite dry to the touch. The bread needs to be rigid enough to withstand the pressure of the tomato.
Garlic (optional)
If using garlic, rub the raw clove lightly over the surface of the warm toast once. Go sparingly; it should be a hint, not the lead flavor.
Apply the tomato
Cut your tomato in half horizontally. Hold the tomato cut-side down and rub it vigorously against the rough toast until the bread is saturated with pulp and only the tomato skin remains in your hand.
Season
Drizzle the olive oil over the top immediately. Finish with a scatter of sea salt. Serve while the bread is still warm and the tomato is cool.
Other turns to take.
The Charcuterie Upgrade
Drape a slice of thinly shaved jamón or cured ham over the tomato-rubbed bread before drizzling with oil.
When it doesn't go to plan.
If your tomatoes are too firm, grate them on a box grater and spread the pulp onto the toast with a spoon.
Choose tomatoes that feel heavy for their size; they hold the most juice.
Do not let the bread sit after assembly; the moisture will make the toast soggy within minutes.
The ones that keep coming up.
Can I use standard sandwich bread?
Avoid it. Soft bread lacks the structural integrity to grate the tomato and will turn into a mushy paste instead of holding the pulp on the surface.
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