Local name: Pa amb tomàquet
Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.
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AI-generated image, not a photograph of the dish
This is breakfast and aperitif across all of Catalonia. Rub the cut tomato hard enough to leave only the skin in your hand: the pulp should soak into the toast, not sit on top of it.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Yes: toasting creates a dry, rough surface that grates the tomato flesh and holds the juice. On soft bread the tomato just slides and the crumb goes soggy within seconds. Rub while the slice is still hot.
You want very ripe, juicy tomatoes cut in half: the pulp and juice are the dish, not diced tomato spooned on top. A firm, pale tomato will not grate and will give you almost nothing.
No, this is exactly the dish where getting ahead ruins it: the bread softens fast once rubbed and oiled. Toast the slices in advance if you like, but rub the garlic and tomato at the last moment.
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