Tomato Paste and Ham Sandwiches (Pan Tomaca)
Pan tomaca is bread, tomato, oil and salt, and it comes from Catalunya, where it is known as pa amb tomàquet. This version blends peeled ripe tomatoes with olive oil into a spreadable paste, which soaks into lightly toasted French bread without making it soggy. Topped with slices of cured ham, it works as a quick starter or a plain sandwich, and it depends entirely on good tomatoes and good oil.
Instructions
Peel the tomatoes. If you prefer a smoother paste, scoop out and discard the seeds.
Put the tomatoes in a deep jug or bowl with 1 tbsp of the olive oil and salt to taste. Blend with an immersion blender until the mixture is a spreadable paste.
Cut the French bread into portions of a size you like, then slice each portion open into two halves. For a more tender bite you can toast the cut sides very lightly.
Spread the tomato mixture over the cut side of the bread and drizzle with the remaining olive oil. Lay a slice of cured ham on top.
Serve it open as a tapa, or close it with the other half of the bread to make a sandwich.
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