We were having supper with our neighbours in Thame. They are great hispanophiles and and we got to discussing the best way to to serve “pan con tomate”.
I first tried “pa amb tomàquet” nearly fifty years ago in Barcelona. It is a mark of Catalan identity and it made a great impression. For me the authentic and traditional Catalan way is the best.
It may have originated in Catalunya but it is made all over Spain. In Cádiz it is almost universally served as breakfast. “Pan con tomate y aceite” comprises a tostada with pre-prepared, blitzed, pinkish tomato and a portion of olive oil, ( no garlic).
I have tried various methods and most often, hand chop or grate very ripe vine tomatoes and mix them with sea salt and AOVE. (Extra virgin olive oil)
Diners can help themselves. This is very efficient but often results in toast which is overloaded with tomato. It ends up more like a bruschetta!
The most attractive method using pre-prepared tomato, squeezes them into a bowl together with the seeds, leaving the flesh behind. This results in a more authentic look. (What to do with the left behind tomato skins and flesh?)
For me the the ceremony of rubbing a clove of garlic over the surface of grilled sourdough followed by rubbing a halved tomato the sprinkling with sea salt and drizzling with olive oil makes it all a bit more special.
You can make it with any type of bread, toasted or otherwise but grilled sourdough or country bread is my favourite.
