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bower · June 30, 2012

I have a slightly different recipe for Pa amb Tomaquet as we used to have it in Catalunya.

The olive oil is first drizzled over a fresh slice of bread, then rubbed with the clove of garlic, followed by the tomato. All of the gel and seeds of the tomato are transferred to the bread: the skin and pulp are discarded. The bread was sometimes toasted first, but often served plain fresh.... delicious.

June 30, 2012	#2
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	I have a slightly different recipe for Pa amb Tomaquet as we used to have it in Catalunya. The olive oil is first drizzled over a fresh slice of bread, then rubbed with the clove of garlic, followed by the tomato. All of the gel and seeds of the tomato are transferred to the bread: the skin and pulp are discarded. The bread was sometimes toasted first, but often served plain fresh.... delicious.