Pa amb tomàquet also called pa amb tomaca, is a sandwich style dish or tapa originating in Catalonia but now enjoyed all over Spain. It means “bread with tomato”. It is lightly toasted bread, rubbed with fresh tomato and sprinkled with olive oil and salt, with optional rubbed garlic, and served with, for example, slices of cured ham or cheese. Pa amb tomàquet is typically served as a starter or as a sandwich.
Ingredients
- Pa de pagès (Catalan bread) or 1 loaf French bread, sliced
- 2 ripe red tomatoes
- 2 tbsp olive oil
- Sea salt
- 120 g (¼ lb) sliced cured ham
Procedure (option 1)
- Toast the slices of pa de pagès. If desired, rub garlic on each slice of bread.
- Cut the tomatoes in half, and rub the tomato flesh over the surface of the bread until most of the pulp is gone.
- Sprinkle with olive oil and a bit of salt, then place a slice of cured ham on top.
- Either top each slice with a second slice of bread to make a sandwich, or leave as an open-faced slice.
Procedure (option 2)
- Peel the tomatoes, removing the seeds if desired.
- Use an immersion blender to blend the tomatoes, 1 tbsp olive oil, and salt to taste in an appropriate vessel with an immersion blender.
- If desired, toast the bread slices very lightly.
- Spread the tomato mixture on one slice of bread, drizzle with olive oil, and top with a slice of cured ham. Repeat with remaining bread slices.
- Either top each slice with a second slice of bread to make a sandwich, or leave as an open-faced slice.
Notes, tips, and variations
- When slicing the bread, make sure the pieces have a relatively large surface area. For narrower loaves like baguettes, you can cut the loaf into lengths and half each length down the middle lengthwise to expose the crumb.