Pa Amb Tomàquet (Catalan Tomato Bread)
from https://www.foodandwine.com/

Grilled bread rubbed with ripe tomato, garlic, and olive oil makes this classic Catalan dish simple, fresh, and full of Mediterranean flavor.

In 2018, Food & Wine named this recipe one of our 40 best. Pa amb tomàquet, a specialty of Barcelona that cookbook author Steven Raichlen shared, offers irrefutable proof that the best dishes are often the simplest. The simple act of cutting a tomato and rubbing it on toasty bread creates a magical bite. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt and let them join in the fun.

Serve Catalan tomato bread as part of a tapas spread, as a simple breakfast or snack, or paired with eggs, salad, cured meats and cheeses, or seafood for a main course. There is no wrong time or way to eat this tasty, versatile toast.

Stick with sturdy, slightly rustic country-style bread here — it can stand up to both the grill and the tomato's juices without falling apart.

8 large slices country-style bread, about 1/2-inch thick
4 garlic cloves (optional)
2 very ripe tomatoes, halved crosswise
Spanish extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper

Light a grill. When the fire is medium hot, grill [or broil] the bread for 2 minutes per side, or until nicely browned and crisp.

Give each diner a clove of garlic and half of a tomato. Each diner should rub the grilled slices with the garlic, then with the cut tomato. (The idea is to apply a thin film of tomato on the bread.) Drizzle with olive oil, sprinkle with salt and pepper, and eat.

Servings: 4

Another Recipe: How to make pan con tomate (serves 4) Slice 2 slightly overripe tomatoes, such as Campari, Roma, or San Marzano. Toast 4 slices of sourdough bread, about 1/2-inch to 1-inch thick, until golden and crisp. While still warm, rub each sourdough slice generously with half a tomato. Drizzle with 2 tablespoons high-quality extra virgin olive oil — preferably Picual or Hojiblanca (be generous but don’t drown it). Finish with a pinch of flaky sea salt.