Pa amb Tomàquet
Pa amb Tomàquet
About this Recipe
The summer flavors of Catalonia shine with good olive oil, garlic, and tomatoes. Put it all on an airy-crisp piece of grilled bread, then top it with a little fresh-and-sweet rosemary and grated lemon zest for extra summery-ness. It’s the simplicity of pulpy grated tomatoes and garlic-rubbed toast that makes it sublime. This recipe heaps on the tomato pulp, which isn’t traditional, but it takes advantage of peak summer abundance. And that edge of sharp raw-garlic flavor? The just-right reminder that life has bite, too.
The Benefits
Tomatoes are loaded with lycopene, a carotenoid, or pigment, that is also a powerful antioxidant that has been linked to reduced risk of heart disease and cancer. (Lycopene is also effective when heated during cooking, FYI.) They’re also a great source of vitamin C, potassium, and folate.
Ingredients
Serves 4
- 1/2 ciabatta loaf, cut into 4 large pieces
- 1 or 2 (300 g) very ripe red tomatoes
- 1 Tbsp extra virgin olive oil, plus more for brushing the toast
- 1/2 tsp salt
- 2 large garlic cloves
- Finely grated zest of 1 lemon
- 1½ Tbsp (2 g) chopped fresh rosemary
Directions
-
Step 1
Heat the oven to 350˚F/180˚C. Put the ciabatta on a baking sheet and toast until the bottom is well-browned, 4 or 5 minutes. Flip the pieces of bread and toast the other side, another 4 or 5 minutes. (Or grill the ciabatta on each side — using tongs or a grill rack — over an open flame until very crisp and charred at the edges, about 3 minutes per side.) Remove from the oven and set aside. -
Step 2
Cut the tomatoes in half crosswise (through the equator). Using the largest holes of a box grater, grate the tomatoes on their cut side into a bowl. You won’t need the tomato skins (see Zero Waste below). You should have 1 cup (240 ml) of tomato pulp. -
Step 3
Add 1 Tbsp olive oil and the salt to the tomatoes and mix to combine. Set aside. -
Step 4
Brush each piece of toast with olive oil. Cut the garlic cloves in half crosswise and rub the cut side of the garlic on the surface of the toast. -
Step 5
Top each piece of toast with 1/4 cup of the tomato mixture, spreading it evenly, then sprinkle the lemon zest and chopped rosemary on top. Serve immediately.
Substitutions: Use any variety of best-quality, very ripe heirloom tomato (but red tomatoes are classic)
Try It With: Kale & Snap Peas with Passionfruit Vinaigrette, Peaches & Burrata with Arugula, or any summer-fresh salad
Level Up: Does it get any better than this?
Zero Waste: Tomato skins can be dehydrated and ground with salt and a pinch of sugar for tomato salt. Or use the tomato skins and any bits of garlic for stock.
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About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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