Pa Amb Tomaquet (Bread with Tomato)
This Catalan staple transforms humble bread into something worth savoring. Pa amb tomaquet succeeds through restraint: ripe tomatoes rubbed directly onto toasted bread release their juice and seeds, creating a naturally cohesive sauce that olive oil then enriches. The technique matters as much as ingredients. Choose bread with enough structure to withstand the moisture without collapsing, and use tomatoes at peak ripeness when their acidity and sweetness are balanced.
Instructions
Toast the bread slices -- either in a toaster, or by baking them in the oven at 400°F -- until crispy and golden. (Toasting/baking time will totally depend on the type and thickness of your bread.) Take a clove of garlic and rub it cut-side-down all over the top of a slice of bread.
Take a tomato half and rub it cut-side-down all over the top of the bread.
Drizzle the bread evenly with a hint of olive oil.
Sprinkle with a pinch of salt.
Repeat with the remaining slices of bread.
Then serve immediately while they're nice and warm!.
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