This dish is called “pa amb tomaquet” if you speak Catalan. I don’t. Spanish speaking people call this dish, “pan con tomate.” Claud and I call it, “tomato bread.” Actually, that is the English translation of both of those other names. So, it makes sense to call it tomato bread. Catalonia is one of Spain’s most independent-minded regions. They speak their own language. Many people who are from Catalonia consider themselves separate from the rest of Spain. I guess that might be the reason why they have their own version of bruchetta. At least, I think tomato bread closely resembles bruchetta. It does, however, have it’s own special flair.

I had the pleasure of visiting this region many years ago. I ate Catalan tomato bread at a caf in Barcelona. Barcelona is the capitol of Catalonia. I will never forget how much I loved this appetizer. It didn’t look as delicious as it actually tastes. Actually, the traditional version of pa amb tomaquet looks pretty bland. That is, until you take the first bite. The freshness of the tomatoes and the sharp garlic flavor was a perfect appetizer. It packs so much more flavor than you would think looking at it. This dish has stuck in my life ever since that trip.

It is extremely simple if you stick with the basics. The basics are bread, olive oil, garlic and tomatoes. I used to make it for my friends in college just like this. It was a nice cheap snack. All I did was rub garlic on bread, rub tomatoes on this, drizzle olive oil, and sprinkle with salt and pepper. I still make it like this now when I am short on time. Making it this way takes about five minutes.

Claud and I have been making tomato bread together for as long as we have been together. I didn’t introduce this dish to him. Of course, knowing all about food around Europe and growing up not too far from Spain, he already knew all about it. I don’t think I have taught Claud too much about food at all. The only thing that comes to mind is Maryland blue crab and he didn’t like those. That’s just crazy because Maryland blue crabs are the best. Oh well, we can’t agree on everything.

On the other hand, Claud teaches me so much about food around the world. If I already know something about a dish, he usually teaches me how to make it even better. He taught me a ton of variations for the tomato bread. Although, you can stick with the basics and it is so unbelievably delicious just like this, you can also do many things to spruce it up if you feel like it. I usually roast the tomatoes when I make this now if I have the time. I love the flavor of roasted tomatoes with crushed garlic. Also, I tend to do more than merely rub the tomato onto the bread. I like to layer on a big amount of the crushed tomatoes. I guess I really love the tomatoes. You can have as much or as little of the tomato “rub” as you like. My version is more of a “spoon” because I spoon it onto the bread.

Sometimes, we make tomato bread as an appetizer for friends at a dinner party. However, tomato bread doesn’t just have to be a snack food. You can do so much more with it. Usually, we make it as a meal. Tomato bread could be breakfast lunch or dinner. If I make it for breakfast, I sometimes serve it with eggs and basil. Often, I add sausage or ham to Claud’s. Usually, I add some type of cheese because of my cheese addiction. You can be creative with it and make it however you desire.

If I make this for lunch or dinner, I will serve it alongside a salad drizzled with balsamic vinegar. This combination makes a really nice light summer dinner. Again, you could add some sliced ham or chicken to make it more filling if bread and salad isn’t your idea of dinner. No matter how I enjoy it, each bite brings me right back to beautiful Barcelona. I will never forget that trip and all of the amazing food I enjoyed along the way.

Tomato Bread

(my version)

Time: 50 minutes

Serves: 4

2 tomatoes

1 tablespoon olive oil

salt and pepper to taste

4 slices crusty French bread

1 clove garlic, pressed

4 slices creamy Brie (or spread on cream cheese)

Preheat oven to 300 degrees. Place two tomatoes in an ovenproof dish. Drizzle olive oil over the tomatoes and sprinkle with salt and pepper. Place these into the oven for 45 minutes. Remove from oven and drain the oil. Smash the tomatoes with a fork. Taste these and add more salt if necessary. Toast the bread. Grab the pressed garlic with a fork and lightly coat the bread. Spread on the cream cheese or place your creamy Brie cheese onto the bread. Rub the smashed tomatoes onto the toast. You can put as much as you want. I liked a lot on mine. Serve.