Pan con Tomate

History

Pa amb tomàquet — bread with tomato — is the cornerstone of Catalan food culture and one of the great simple pleasures of the Mediterranean. Its origins are humble: a way to use bread that was going stale, revived by the moisture and acidity of a ripe tomato. The tradition likely dates to the 19th century in Catalonia, where it became the daily bread of farmers and workers. Today it is served at every meal in Catalonia — as a standalone snack, as the base for cured meats and cheese, or simply on its own with a glass of cava. The key is quality: ripe, deeply flavored tomatoes, excellent olive oil, good salt and honest bread.

Ingredients

• Pa de pagès (Catalan country bread) or sourdough
• Ripe plum or vine tomatoes (halved)
• Extra virgin olive oil
• Coarse sea salt
• Optional: garlic clove (rubbed on bread first)

How to Make

1. 1Slice thick pieces of pa de pagès or sourdough and toast or grill until golden.
2. 2Optional: rub the toast lightly with a cut garlic clove.
3. 3Rub the cut side of a ripe tomato firmly over the toast until the pulp soaks in, discarding the skin.
4. 4Drizzle generously with extra virgin olive oil.
5. 5Season with coarse sea salt and serve immediately — alone or topped with jamón, cheese or anchovies.

Known for it

• Paco Meralgo RestauranteC/ de Muntaner, 171, Eixample, 08036 Barcelona, Spain