There is one thing you know about the most magical dishes: sometimes they are simple. It does not involve having a stocked pantry or kitchen time. Fine bread, juicy tomatoes, a few drops of golden olive oil, and some salt: this is all one needs. And there it is–you can buy a bit of Spain. I am referring to the Pan con Tomate, which is affectionately referred to as the Pa amb tomàquet in Catalonia.
It may seem like nothing more than plain tomato on bread to the average eye, but believe me, it is so much more. It is rustic, has heart, tradition, and flavour, which is much louder than any fancy ingredient can be
A Slice of History
Pan con Tomate is Catalan and has its origins in northeastern Spain. Historically, it was a bright idea of how to utilise day-old bread. In their case, farmers would simply smear stale bread with overripe tomatoes, add a small amount of olive oil and sprinkle with salt, and breakfast, lunch, or dinner would be finished
With the passing years, this simple creation has turned to be a source of pride in most parts of Spain. People used to enjoy it in noisy tapas bars in Barcelona as well as in the rural countryside dwellings. And frankly, it is the type of meal that makes you realise that food does not always have to be sophisticated to be fantastic.
Ingredients
- Country loaf or rustic ciabatta bread
Substitute: Baguette or sourdough
- mature tomatoes (juicy and red, the summer tomatoes are best!
Substitute: In a pinch, cherry tomatoes can be used, but you need to rub them more
- Extra virgin olive oil (Spanish in case anything like that is available)
Alternative: The cold-pressed oil is among the best-quality olive oils
- Garlic (raw, only to be rubbed)
- Sea salt (preferably flakes)
Optional: jamon serrano, anchovies or cheese to put on it, in thin slices
At what Time to have it?
- As a light breakfast
- A simple starter or appetiser
- A brilliant side for soups, salads, or grilled meats
- And of course, a star at any tapas night
- It should be served fresh, warm, or at room temperature. But directly after making. It does not like to be kept waiting
Instructions
Step 1: Cut the bread into large slices and toast them until they are golden brown and crisp. And you want the crunch, but not too rough that it is hard to bite into
Step 2: Rub the warm toast with a clove of garlic that has been peeled first. The garlic then melts into the bread with the heat. Do not be excessive, but only the slightest swipe
Step 3: Take a tomato that is already ripe and cut it in half. Take the butter and saute the cut side against the bread so that you rub the flesh away and leave it to your hand in the form of skin. This is the essence of the dish, the tomato has to absorb into the toast
Step 4: And sprinkle over them a slow streamer of olive oil. It should make it shine, but not be watery
Step 5: Top with a sprinkle of flaky sea salt. Prone to default on this, salt brings everything to life
Step 6: Fancy putting it out? On a slice of jamon or anchovy fillet, or a little manchego cheese
Serving Tips
- It is better to eat fresh food after assembly, so do not leave it
- When you’re serving a lot of people, prepare a DIY Pan con Tomate station: toasted bread, half tomatoes, oil, garlic, and salt and leave the preparation to people. It is interactive, personal and fun
- To get the whole package, drink it with Spanish red wine or a glass of Cava
Preacautions
- Avoid using supermarket tomatoes during winter. There are no bland tomatoes that make bland toast. And wait until it is summer–if you are able
- Do not have soft sandwich bread. It will become wet and will separate.
- Take good olive oil. It’s basically among the few ingredients, and hence its quality actually matters
- Do not overburden it. Bliss is the harmony-crispy-juicy-salt-garlicky perfection
More About Pan Con Tomate
Pan con Tomate is not only something you eat, it is an experience. It is slow mornings, family evenings, and evenings on the balcony. The message is that the simple life is the best after all
