Catalan Bread with Tomato Sauce Recipe

By Lisa & Tony Sierra

Updated 07/26/18

Pa amb tomàquet on a plate
Jekaterina Nikitina/ Moment/ Getty Images
Ratings (5)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 1 to 2 servings
Nutritional Guidelines (per serving)
327 Calories
28g Fat
17g Carbs
4g Protein
(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.

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.

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

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.

Peel the tomatoes and place in a food processor.

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.

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