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.
Bread with Tomato and Olive Oil
This is a traditional recipe originated in the Spanish Mediterranean coast that is generally prepared for breakfast. It is as delicious as healthy, and is quite easy to replicate, as it only requires little time and a few ingredients.
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.
Toast the bread slices in the oven, on a toaster or in a grill until they turn brown a are crusty.
Meanwhile, add a tablespoon of olive oil and a pinch of salt to the grated tomato and stir a little bit.
Pour another splash of olive oil on the toasts.
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.
Finally, spread the grated tomato over the slices of toasted bread.
Optionally, you can top the dish with a thin slice of ham.
DIFFICULTY: very easy
Keyword dairy free, no sugar added, quick recipe
Details of this bread with tomato and olive oil recipe for 2 – 3 people.