Pa amb tomàquet

Pa amb tomàquet

Pa amb tomàquet, Pa amb oli
Alternative names	Pa amb oli
Type	Tapas, snack
Place of origin	Spain
Region or state	Catalonia
Invented	1800s
Main ingredients	Bread, tomato, garlic, olive oil

Pa amb tomàquet (Catalan pronunciation: [ˈpam tuˈmakət], "Bread with tomato") or pa amb oli (Majorcan: [ˌpəmˈbɔɫi], "Bread with olive oil") is a simple recipe in Catalan cuisine. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato.

Pa amb tomàquet is considered a staple of Catalan cuisine and identity. It is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner.

In some Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread, while others provide the guests with the ingredients to do the work themselves. The dish is served accompanied with any sorts of sausages (cured botifarres, xoriço, fuet, Iberian ham, etc.), ham, cheeses, omelettes, anchovies or other marinated fish, or grilled vegetables like escalivada.

In Majorca, pa amb oli is prepared with tomato called Tomàtiga de Ramellet, a specific variety of tomatoes on the vine, smaller and with a taste that is slightly more intense and sour taste than normal tomatoes.

The original base used to be made with toasted slices of pa de pagès ("peasants' bread"), a typical round loaf of wheat bread of a fair size (from ½ kg to 5 kg, from some 20 cm to 50 cm in diameter).

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Wikipedia