Bread with tomato or pa amb tomàquet (the popular tumaca bread) is one of the most important recipes in Catalan cuisine, despite having very little to cook, which is ironic.
International breakfast where they exist, from Barcelona to the world this simple recipe ended up being exported and has become a flag of Spanish cuisine. ingredients are few To make a Catalan pantumaca: bread, tomato for rubbing, a little bit of salt, oil and if you want a little bit of ham.
The funny thing is that doing a good bread with tomato is not so simpleand we are not referring to simply making a toast with a little tomato, as is also the case in other breakfasts such as Andalusian.
It is important that the slice of bread, which is not a loaf, have a more loaf profile, that it be a good toasted bread, that the oil really be of quality and then in what we want to add to the recipe.
Toast the slices of bread in a toaster, or iron or grill oven, so that it is toasted on the outside and still with juicy crumb inside.
Cut the garlic in half. Cut the tomatoes in half. In each slice, rub the half garlic on crusty bread.
Then rub half a tomato on each slice perfectly covering the surface with tomato and add a splash of oil and a pinch of flaky salt.
Lantana – Manual grater with 6 sides and container for food – For coarse, medium, fine, ultrafine grating and scraping – With mandolin function – With measuring container and lid
With what to accompany the bread with tomato or pa amb tomàquet
Really, bread with tomato is a breakfast that all you ask for is a little coffee with milk. Now to taste we can turn it into a toast on which to put sausage, ham, fuet, escalivada, cheese, avocado, even put a little oregano and garlic. In any case, that will no longer be tomato bread and will be more of a bruschetta.
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