🇦🇩 Andorran Cuisine

Pa amb Tomàquet

Bread with Tomato

Prep Time 5 min
Servings 4
Difficulty Easy
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.

Ingredients

Instructions

  1. 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. 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. 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. 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. 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. 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.