Pa amb Tomaquet – Catalan Tomato Bread

Pa amb tomàquet (literally in English: “Bread with tomato”) or pa amb oli ( literally in English: “Bread with olive oil”) is a simple and typical recipe in Aragon, Catalonia and Majorca

Pa amb tomàquet or pa amb oli consists of bread — optionally toasted — with tomato rubbed over and seasoned with olive oil and salt. Sometimes garlic is rubbed on the bread before rubbing in the tomato. In many Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread. The dish is served accompanied with any varieties of sausages (cured botifarres, xoriço, fuet, etc.), ham, cheeses, anchovies or other marinated fish, or grilled vegetables like Escalivada.

In Majorca, pa amb oli is prepared with tomato called Tomàtiga de Ramellet, which is a specific variety of tomatoes on the vine, smaller and with a little bit more intense and sourer taste than normal tomatoes.

The original base used to be made with toasted slices of pa de pagès (‘peasants’ bread’), a typical round piece of wheat bread of a fair size (from ½ kg to 5 kg, from some 20 cm to 50 cm in diameter).

If the mixture is not pre-made, there is said to be an ideal order in which the ingredients are integrated to yield the best flavour. First, the garlic is rubbed on the bread. Then the same is done with the tomato. Next comes the salt, and lastly the olive oil. The traditional way to get all the flavours mixed well without having to premake a sauce, is to cut off the heel of a baguette and use it to gently but firmly press all of the ingredients together.

Pa amb Tomaquet – Catalan Tomato Bread
A simple Catalan dish made with bread, small ripe tomatoes, garlic and extra virgin olive oil. Enjoy it on its own or topped with jamón, anchovies, cheese or sausage.
  • 1 fresh loaf crusty bread
  • 1 fresh tomato
  • 1 clove garlic
  • extra virgin olive oil
  • sliced Serrano or Ibérico ham
  • anchovies, as an alternative to the ham
  1. Cut the freshly baked bread in half lengthwise and toast under a griller or in a toaster oven.
  2. Cut the garlic clove in half and gently rub on the toasted surface of the bread.
  3. Drizzle on a small amount of extra virgin olive oil.
  4. Cut the tomato in half and rub it against the surface of the bread until it is coated but not soggy.
  5. Add room temperature slices of jamón ham (or anchovies, if using) and serve.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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