Catalan Bread with Tomato Sauce

By Lisa & Tony Sierra

Updated 09/09/19

Pa amb tomàquet on a plate

Jekaterina Nikitina / Moment / Getty Images
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 1 to 2 servings
Nutritional Guidelines (per serving)
327 Calories
28g Fat
17g Carbs
4g Protein
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Nutrition Facts
Servings: 1 to 2 servings
Amount per serving
Calories 327
% Daily Value*
Total Fat 28g 36%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 296mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Protein 4g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This popular Catalan tapa (also known as Pa amb Tomàquet) is easy to make and only requires a few basic ingredients. In this version, we make a sauce from the ripe tomatoes and garlic, which is slightly different than the traditional recipe. It is a quick and simple recipe that is colorful and appealing for breakfast, or as a mid-afternoon or evening snack. Round out the dish by pairing it with beer or wine, olives, and ​slices of cheese.

Ingredients

  • 10-inch baguette
  • 2 juicy, ripe tomatoes (peeled)
  • 1 clove garlic
  • 3 to 4 tablespoons extra virgin olive oil
  • Salt to taste

Steps to Make It

  1. Cut the baguette lengthwise and toast the cut sides under a broiler, or in a toaster oven. If short baguettes are not available, simply cut a standard size baguette into a 10-inch length.

  2. Peel the tomatoes and place in a food processor.

  3. Peel garlic clove and place in food processor with tomatoes. Process until tomato and garlic are crushed and thoroughly mixed. Pour tomato mixture into a small bowl to serve.

  4. Drizzle olive oil over toasted sides of baguette. Sprinkle salt on top. Spoon tomato mixture on bread and spread evenly.

Tip

To easily peel tomatoes, bring approximately 2 cups of water to a boil in a small saucepan. Using a slotted spoon or tongs, dip each tomato into boiling water for about 30 seconds and remove. Place in a bowl of cold water. Remove from water -- peel should rub off easily.