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While “Tomato Bread” or “Pan de Tomate” is well know around the world, the similar dish “pa amb tomà quet” is less known and slightly different in its preparation.
Usually, (but not always), pan de tomate is done with pureed tomatoes, olive oil and garlic on grilled bread, while the authentic Catalan “pa amb tomà quet” has the tomato cut in half, then rubbed on the bread. Granted, the difference is subtle, but I personally prefer the the Catalan version to the one with the (too much for me) pureed tomatoes.
Either way, thank you Spain for another wonderful, simple dish that makes our life a better one 🙂
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Que vagi de gust ! El meu aerolliscador està ple d’anguiles ! (Just Kidding) 🙂
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sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil
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rub tomato on freshly grilled bread
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drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)
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“pa amb tomà quet”
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