Lunch

Bread with Tomato and Olive Oil

This bread with tomato and oil, also known as “pa amb tomàquet”, “pa amb oil” or “pan tumaca” in Catalan language, is a traditional recipe originated in the Spanish Mediterranean coast. Although it is generally prepared for breakfast, it is also served at the start of a meal, as a side dish, as a dessert or as a snack. And it is as delicious as healthy.

Fortunately, the recipe is quite easy to replicate, as it only requires little time and a few ingredients. But it is crucial that these ingredients are of highest possible quality: ripe tomato of intense flavor, virgin olive oil and toasted crusty bread. In addition, a complete Spanish traditional breakfast would also start with a freshly squeezed orange juice and would also be accompanied by a milk coffee.


Recipe note

Details of this bread with tomato and olive oil recipe for 2 – 3 people.

TIMEDIFFICULTYBUDGET
10 minutesvery easylow

Ingredients

  • 2 – 3 slices of bread
  • 1 medium-sized tomato
  • Extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste
  • A few thin slices of ham, preferably Iberian ham (optional)

Directions

1 Wash well the tomato, dry it, cut it in half and grate it with a box grater. It is also possible to crush it with a mixer, but the tomato retains its properties better without being crushed energetically. Reserve in a bowl.

2 Toast the bread slices in the oven, on a toaster or in a grill until they turn brown a are crusty.

3 Meanwhile, add a tablespoon of olive oil and a pinch of salt to the grated tomato and stir a little bit.

4 Pour another splash of olive oil on the toasts.

5 Cut the clove of garlic in half and rub it on the bread slices. The recently poured olive oil will help absorving the flavour of the garlic.

6 Finally, spread the grated tomato over the slices of toasted bread.

7 Optionally, you can top the dish with a thin slice of ham.

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