While sitting in quiet corner cafes in Barcelona enjoying Spanish wine and tapas, you frequently run into Pa amb tomàque, Pan con tomate, and pa amb oli on menus. Bring a taste of Barcelona to your home with this classic Catalan snack.
Pa amb tomàque (Catalan pronunciation: [ˈpam tuˈmakət]) or Pan con tomate translates to “Bread with Tomato” is frequently spotted on menus in Catalan restaurants.
It’s a very simple and tasty snack that only takes a few minutes to make and brings the garden to your table. You only need five ingredients — Bread, tomato, olive oil, garlic, and salt (and fresh cracked black pepper to taste if you’d like to add it). The utter simplicity of this tapas is one of the best parts about it. It really showcases the freshness of your ingredients.
Salt, fat, acid, and heat are important qualities to consider when creating a flavor profile. With this dish, you get three of the four. The acidity of the tomato pairs nicely with the fat from the olive oil and flaky sea salt. It’s a perfect garden-fresh dish to enjoy at the end of the summer.
Pa amb tomàque
- 1 sourdough baguette
- 2 tomatoes from the vine or hanging tomatoes
- 2 medium cloves of garlic
- Flaky sea salt
- Olive oil
Here’s the thing with making Pa amb tomàque . You can prepare it a variety of ways, but we’re going to share the most traditional way to enjoy this tapas in Catalan restaurants and cafes. For traditional , you want to use a sourdough round or baguette. We recommend slicing the pieces a little thicker to handle more pulp. Toast your bread. Rub your garlic gloves against the toasted bread and sprinkle with flaky sea salt. Cut your tomatoes in half and rub the pulp across the bread as if you were grating it. The pulp will transfer to the bread and leave only the skin once you’ve finished. The traditional tomatoes to use are tomatoes on the vine or hanging tomatoes. Your final step is to drizzle with olive oil. We recommend using high quality extra-virgin olive oil. Enjoy with your favorite Spanish wine!