Traditionally pa amb tomàquet was made with stale slices from the large home baked bread loaves that were synonomous with country living. These robust loaves were ideal for smearing with tomatoes and oil.
Garlic adds a depth of flavour but is not necessary.
The tomatoes must be ripe and the olive oil must come from a first pressing.
- Country bread loaf, cut into 2 cm thick slices
- 4 ripe tomatoes, halved
- 2 garlic cloves, halved, lightly crushed (optional)
- Extra-virgin olive oil
Rub each side of the slices with garlic. Toast.
Rub the tomato into the toast, again on each side, to impregnate the bread with the tomato juice.
Add a splash of olive oil and a pinch of salt to each side.