Pa amb Tomàquet

Name: Pa amb Tomàquet
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Andorran
Ingredients: 4 thick slices of rustic bread (pa de pagès); 2 very ripe tomatoes, halved; Extra virgin olive oil; Flaky sea salt; 1 clove garlic, halved (optional)

Pa amb Tomàquet (pah ahm too-MAH-keht)

Bread with Tomato

⏱ Prep Time 5 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 191 kcal

Thick slices of toasted bread rubbed vigorously with ripe tomato halves, drizzled with olive oil, and sprinkled with salt. This iconic Catalan and Andorran staple transforms simple ingredients into something transcendent.

Nutrition & Info

Protein 4.0g

Carbs 28.0g

Fat 7.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

toaster or grill cutting board

Presentation Guide

Vessel: wooden cutting board

Garnishes: flaky salt, olive oil drizzle

Accompaniments: cured meats, cheese

Ingredients

4 thick slices of rustic bread (pa de pagès)
2 very ripe tomatoes, halved
Extra virgin olive oil
Flaky sea salt
1 clove garlic, halved (optional)

Instructions

1
Toast the bread slices until golden brown and crispy on the outside but still slightly soft within. A wood-fired grill produces the best results, but a toaster or broiler works well. The bread must be sturdy enough to withstand rubbing.
2
If using garlic, rub the cut side of a halved garlic clove lightly over the hot toast surface. Use a gentle touch; the garlic should leave just a whisper of flavor, not overwhelm the tomato.
3
Cut the ripe tomatoes in half horizontally. Holding a tomato half cut-side down against the toast, rub it vigorously back and forth, pressing firmly so the tomato flesh and juice are absorbed into the bread. Discard the skin when only it remains.
4
The bread should be thoroughly soaked with tomato pulp and juice, turning a vibrant orange-red color. Every part of the surface should be covered. This step must be done while the bread is still warm.
5
Drizzle extra virgin olive oil generously over each slice. The oil should pool slightly in the crevices of the bread. Use the best quality olive oil you have, as it is a primary flavor component.
6
Sprinkle with flaky sea salt and serve immediately. Pa amb tomàquet waits for no one; it is best within minutes of preparation, when the bread is still warm, the tomato is fresh, and the oil is glistening.

💡

Did You Know?

There is a fierce ongoing debate about the correct technique: some insist you must rub the garlic before the tomato, while others say garlic ruins the purity of the tomato flavor. Friendships have been tested over this question.

Chef's Notes

Equipment Tips

toaster or grill
cutting board

Garnishing

flaky salt, olive oil drizzle

Accompaniments

cured meats, cheese

The Story Behind Pa amb Tomàquet

Pa amb tomàquet became widespread in the nineteenth century when tomatoes were finally embraced in Catalan and Andorran cooking. Before that, bread was rubbed with garlic and olive oil alone.

In Andorra, pa amb tomàquet accompanies virtually every meal. Its apparent simplicity is deceptive; the quality of each ingredient matters enormously. A perfect pa amb tomàquet requires great bread, peak-season tomatoes, and excellent olive oil.

Today this dish is a cultural symbol of Catalan identity shared across Andorra, Catalonia, and the Balearic Islands.

🕐 Traditionally enjoyed every meal, especially breakfast 📜 Origins: 19th century

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