Spanish Tomato Bread – Travel Bites

Few dishes are as good as the essence of Catalan cuisine pa ambtomàquet (Bread with tomato). This Spanish tomato bread represents everything wonderful about Mediterranean cooking: simple, fresh ingredients and flavors that take you straight to the sunny coastal village. PA AMB TOMAQUET is a simple dish that includes rustic bread, tomato, olive oil and sea salt. But, everything I teach you below has a technique.

During my visit to Spain, I noticed these delicious ingredients displayed every morning in our hotel lobby as well as in fruits, meats and cheeses. Blogger and Sevilla Resident ABI with Travel lab interiorpointed out to me, showed me how to build my first PA Amb Tomaquet.

Actually, it’s easy, but the secret is finding the perfect tomato. They have to be thin, delicious and juicy. The second important thing is to have high-quality olive oil. (Don’t tell Italians, but I actually prefer Spanish olive oil to all the others I’ve tried.) It has a bold flavor, and it makes it more than just a “oiled” bread.

While I was in Costa Brava, Spain, we also attended cooking classes with Jordi, a chef from a company called “iCookit”. (Unfortunately, I don’t think there will be any business after Covid). The first thing we learned in our cooking class was how to make Pan Amb Tomaquet. Scroll below to learn more, or simply click the Jump Recipe button to print out the instructions for this Spanish Tomato Bread if you read to collect ingredients and start.

A humble history

origin pa ambtomàquet It can be traced back to the early 19th century in Catalonia, northeastern Spain. Although now considered the iconic Catalan dish, its starting point is very practical. When the bread becomes stale and hard (often so), resourceful Catalan farmers find that rubbing ripe tomatoes on the surface of the bread softens the bread and makes it taste delicious again.

The tomato itself is relatively new to Spanish cuisine, brought from America after Columbus’s voyage. Initially viewed with suspicion and mainly as an ornamental plant, tomatoes gradually entered the Spanish kitchen in the 18th century.

Originally an easy way to save old bread, it evolved into one of the most popular culinary traditions in the region. By the beginning of the 20th century, pa ambtomàquet It has become a staple in Catalan houses and restaurants. Now, when food-loving travelers come home after visiting, they search for tips on how to make this simple Spanish tomato bread.

Cultural significance

Serve pa ambtomàquet It is a ritual that starts almost every meal in Catalonia. It is served in the restaurant’s appetizers, prepared as a quick breakfast, enjoy a snack or served with other dishes. In holiday parties and family meals, it is often the core of arranging other foods.

This dish also represents the best Mediterranean diet – bread, olive oil and fresh vegetables perfectly harmonious. This proves how the simplest combination produces the most satisfying results.

North American tomato choice:

If you are recreating this Spanish tomato bread at home and looking for the right tomato, we will focus on some tomato varieties that can provide exquisite effects to Paambtomàquet. You are looking for juicy, delicious, thin skin tomatoes.

• Campari tomato: These medium-sized crimson tomatoes have a perfect balance of sweetness and acidity, making them perfect for rubbing on bread.
• Rome/Plum Tomatoes: Their sturdy meat and concentrated flavor make them an excellent candidate, plus they are available year-round at most grocery stores.
• Heirloom variety: Cherokee purple or brandy tomatoes provide an incredible flavor during peak season, although they can be a bit juicy (this isn’t necessarily a bad thing!).
• Grape Cocktail Tomato: These smaller, rich tomatoes are similar to the concentrated flavor of Mediterranean varieties.

This is his instructions for this classic Catalan treatment.

How to make a pa ambtomàquet

The beauty of this dish lies in its simplicity, but don’t fool it – creating the perfect art is an art pa ambtomàquet.

Ingredients of PA AMB TOMAQUET:

• Crust bread
• Ripe tomatoes (small, rich variety)
• High quality extra virgin olive oil
• sea ​​salt
• Optional: Garlic cloves, peeled

Traditional method:

Prepare bread: Cut the bread into thick pieces and toast gently. The bread should be crusty on the outside, but there is some when pressed.

Garlic Steps (optional but recommended): Cut diced garlic in half and rub the cut side on the toast. This step should be done with a light hand – the goal is a garlic-flavored whisper, not an overwhelming presence.

Tomato technology: Cut the ripe tomatoes in half horizontally (not through the stem), and rub the cutting surface firmly on the bread. Bread should absorb tomato pulp and juice, while the skin is completely intact in your hands. The bread should be moist, but not moist.

The last touch: Give generously a drizzle with extra virgin olive oil and sprinkle with sea salt to taste.

Suggestions:

pa ambtomàquet Can be enjoyed by yourself as a Breatkast, snack or appetizer. But it’s also a great foundation for other toppings. Here are some useful suggestions:

• Serve with marinated meats like Jamón Ibérico, Fuet or Botifarra
• Top with anchovies, tuna or sardines
• Paired with Spanish cheeses like Manchego or Idiazábal
• As grilled vegetables, spanish tortillas or just one side to offer

Regional changes

While the basic concept remains the same throughout Catalonia, you will find out how pa ambtomàquet Get ready:

• In Barcelona, ​​it is common for restaurants to bring ingredients separately to the table, allowing diners to prepare for their bread.
• In rural areas, tomatoes may be applied more generously, resulting in more juiced results.
• Some coastal towns have added a small pinch of dry herbs, such as oregano or thyme.
• In neighboring Valencia, similar preparations are called PA AMB OLI It usually includes more olive oil, sometimes including roasted red peppers.

Beyond Recipes

What is it pa ambtomàquet What is special is not just its taste, but its experience it creates. It’s about gathering at the table with friends and family, tearing it into crusty bread and savoring the bright flavor of Mediterranean ingredients on its summit.

It reminds us that delicious food does not need to be complicated. Sometimes the most memorable culinary experience comes from the simplest combinations and is shared with our loved ones.

Next time you find your own bread, ripe tomatoes and good quality olive oil, try making Pa ambtomàquet. In those simple ingredients, you will taste the sunshine, sea breeze and the centuries of Catalan tradition.

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First published in 2012. Updated in 2024.