Last modified on 1 February 2012, at 18:18

Cookbook:Pan tomaca

Cookbook | Ingredients | Recipes | Cuisine of Spain

Pan tomaca, also called Pa amb tomàquet is a sandwich style tapa originated in Catalunya but now enjoyed all over Spain. It means bread with tomato. It is lightly toasted bread, rubbed with garlic, then with fresh tomato and sprinkled with olive oil and salt and served with, for example, slices of cured ham. Pan tomaca is typically served as a starter or as a sandwich.

IngredientsEdit

ProcedureEdit

  1. Peel the tomatoes. Optionally remove the seeds.
  2. Blend the tomatoes, 1 tbsp olive oil and salt to taste in an appropriate vessel with an immersion blender.
  3. Cut the French bread loaf in appropriate sized portions and open those in halves. Optionally toast them very lightly also to increase tenderness.
  4. Spread the mixture on one surface and sprinkle with olive oil. Place a slice of cured ham on top, and optionally cover with the other portion of bread for a sandwich, or leave uncovered for a tapa.
  • Makes 4-6 servings.