Our Catalan friends have been hiding the perfect snack/breakfast/side dish this whole time. Pa amb tomàquet is the simplest combination of tomatoes at peak season, nice crusty toast, good olive oil, and flaky salt. The whole is far more than the sum of its parts.

  • By David Kitai
  • July 25, 2018
Image Author: wikipedia
  • Yield: 1 serving
  • Active time: 5 minutes
  • Total time: 5 minutes


2 thick slices of crusty bread

1 small, slightly overripe, tomato

good quality olive oil—ideally Spanish

flaky sea salt—ideally Maldon

OPTIONAL – twenty grams of sliced Jamón Ibérico OR six anchovy fillets


1. Toast the bread on a high setting—alternatively you can grill the bread under a broiler or on a barbecue—until very dark and toasty, almost burnt.

2. Slice your tomato in half, take half and scrape it, flesh side down, onto the toast. You’re basically grating the tomato juice with—and onto—the bread, save the remaining flesh for a salad or sauce.

3. Drizzle some olive oil onto your toast and sprinkle with salt

4. If you want, lay some Jamón Ibérico or anchovy fillets on the toast

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