Pa Amb Tomàquet (Catalan Tomato Bread)

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In 2018, Food & Wine named this recipe one of our 40 best: The simple act of cutting a tomato and rubbing it on bread creates a magical bite. Pa amb tomàquet, a specialty of Barcelona that cookbook author Steven Raichlen shared, offers irrefutable proof that the best dishes are often the simplest. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt, and let them do the work.

By

Steven Raichlen

Updated on August 6, 2018

Catalan Tomato Bread — The simple act of cutting a tomato and rubbing it on bread creates a magical bite. Pa amb tomàquet, a specialty of Barcelona that cookbook author Steven Raichlen shared, offers irrefutable proof that the best dishes are often the simplest. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt, and let them do the work. Photo: Greg DuPree

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Yield:

4

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Ingredients

8 large slices country-style bread, about 1/2 inch thick
4 garlic cloves (optional)
2 very ripe tomatoes, halved crosswise
Spanish extra-virgin olive oil
Coarse sea salt
Freshly ground pepper

Directions

Light a grill. When the fire is medium hot, grill the bread for 2 minutes per side, or until nicely browned and crisp.
Give each diner a clove of garlic and half of a tomato. Each diner should rub the grilled slices with the garlic, then with the cut tomato. (The idea is to apply a thin film of tomato on the bread.) Drizzle with olive oil, sprinkle with salt and pepper and eat.