My international finance professor spent half a class period speaking about how important pa amb tomàquet is in his daily routine, and how common it is in Catalan culture. He eats this Catalan tomato bread for breakfast every morning, and recommended we try making it at home.
His instructions were to first toast a piece of bread until it is crispy and golden. After that you cut a tomato in half, grabbing one half firmly on both sides. Then you rub and grate the tomato all over the toasted bread, making sure to squeeze out lots of the rind. Next, drizzle olive oil on top of the bread, and to finish it off, sprinkle some sea salt and pepper on top. My professor encouraged us to try making this staple of Catalan cuisine because of its simplicity. Because of my shortened time in Barcelona, I didn’t get the chance to try his recipe at my apartment there, but I decided to try it once I got back to the U.S. It was delicious, probably better with spanish bread and olive oil, but was a great reminder of Barcelona.
Although my professor makes his pa amb tomàquet at home and eats it for breakfast, the traditional tomato bread is also served in restaurants at all times of the day. It is a very common tapa served at restaurants, and I saw it frequently on menus when I was in Barcelona. I plan on making pa amb tomàquet for my friends at home, so they can have a taste of Catalan cuisine too.
Madison's Catalan Culture Experience 