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Catalan Pan con Tomate (Pa Amb Tomàquet with Garlic, Fresh Grated Tomato and Olive Oil)
The soul of Catalan dining: thick slices of crusty rustic sourdough toasted until charred, gently rubbed with a raw garlic clove, slathered with grated ripe tomato pulp, sea salt, and peppery extra virgin olive oil.
Prep
10 min
Cook
5 min
Total
15 min
Ingredients
4servings
- Thick slices of crusty rustic sourdough or ciabatta4 piece
- Large ripe, juicy tomatoes, halved2 piece
- Garlic clove, halved1 clove
- Spanish extra virgin olive oil3 tbsp
- Coarse flaky sea salt0.5 tsp
Preparation Steps
1
Toast bread slices on a grill pan or toaster until well browned and very crisp on both sides.
3 min timer
2
Gently rub the cut side of garlic clove across the warm, rough toasted surface of each slice.
1 min timer
3
Grate halved tomatoes against the coarse side of a box grater, discarding skins, and spoon the juicy pulp generously over bread.
2 min timer
4
Drizzle generously with extra virgin olive oil, sprinkle with flaky sea salt, and serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
