Catalan Tomato Bread
Tomato Bread
A simple Catalan-style tomato bread with toasted ciabatta, garlic, ripe tomato, olive oil, and flaky salt.
Catalan tomato bread, or pa amb tomaquet, is one of those dishes where restraint is the point. Toasted rustic bread, juicy tomato, olive oil, garlic, and salt do nearly all the work, so the best version starts with good bread and a tomato that tastes ripe before it ever touches the grater.
This recipe gives two useful methods. Rubbing a cut tomato directly over hot toast makes a spare, classic slice with tomato worked into the rough surface of the bread. Grating the tomato first makes a spoonable pulp that is easier for serving a group and gives each piece a fuller tomato layer.
Use ciabatta, a country loaf, or a baguette with enough structure to toast crisp. The bread should be crunchy when it comes off the grill or broiler because the tomato and olive oil soften it quickly. A light rub of garlic adds perfume without turning the toast harsh.
Serve tomato bread plain as a tapa, alongside a salad, or with thin slices of jamon, anchovies, or manchego. It is best eaten right after assembly, while the edges are still crisp and the tomato is fresh and bright.
Nutrition (per serving)
Directions
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1
Heat a grill, grill pan, broiler, or toaster oven until very hot.
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2
Toast the bread cut side up until the surface is crisp, deeply golden in spots, and rough enough to catch the tomato.
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3
While the bread is still hot, lightly rub the cut sides with the peeled garlic clove if you want a garlicky finish.
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4
For the rubbed-tomato method, press a cut side of tomato against each toast and rub firmly until the bread is stained and juicy, leaving the skin behind.
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5
Drizzle the tomato-rubbed bread generously with olive oil and season with flaky sea salt.
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6
For the grated-tomato method, grate the tomato flesh on the large holes of a box grater set over a shallow bowl, stopping when only the skin remains.
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7
Stir the grated tomato with the olive oil and a pinch of flaky salt, then spoon it over the hot garlic-rubbed toast.
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8
Cut the bread into serving pieces and eat right away while the edges are still crisp.
Ingredients
- Ciabatta or baguette, split lengthwise:2 6-inch pieces
- Garlic clove, peeled:1
- Large ripe tomato, quartered:1 12-ounce
- Extra-virgin olive oil:2 tablespoons
- Flaky sea salt:to taste
Tips & Notes
- Use the ripest tomato you can find; the recipe depends on its flavor.
- If the grated tomato is very watery, let it sit for a minute and spoon from the thicker pulp at the top.
- Do not assemble the bread far ahead, or the toast will lose its crunch.
