|Nutritional Guidelines (per serving)|
|Servings: 1 to 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|*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.|
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.
- 10-inch baguette
- 2 juicy, ripe tomatoes (peeled)
- 1 clove garlic
- 3 to 4 tablespoons extra virgin olive oil
- Salt to taste
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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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.