Catalan tomato bread made by rubbing toasted country bread with garlic, ripe tomato, olive oil, and salt.
10 min prep 6 min cook 2 min rest
Keeps the screen on · step-by-step guide · built-in timer
Toast the country bread slices in a grill pan until both sides are crisp.
Cut the garlic in half and rub it lightly over the surface of the hot bread.
Halve the tomatoes and rub their cut sides over the bread, pressing gently.
Divide the olive oil over the slices and sprinkle with sea salt.
Let the bread sit for 2 minutes so the tomato juices settle into the surface.
Serve pa amb tomaquet immediately with the tomato side facing up.
💡 Tip: If the tomatoes are very juicy, cut the bread 1.5 cm thick; thin slices soften quickly and fall apart in the hand.
🍽️ Serving suggestion: Serve pa amb tomaquet as breakfast tapas with olives, white cheese, and optional menemen.
~210
kcal calories
5
g protein
30
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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