Things to know about Pan Tumaca Recipe
Ripened tomatoes grated over crusty, rustic bread, drizzled with the best kind of olive oil, and finished off with salt, to make it even tastier. So what is this dish called? All over Spain, it is mostly recognized as “Pan con Tomate,” but in its homeland Catalonia, it’s referred to as “Pa Amb Tomàquet” or “Pan Tumaca” – a popular snack or appetizer all over Spain or even around the world!
It’s easy to execute as it only consists of 3-4 components, but what makes it a challenge is being able to gather the best ingredients available in the market. And also, what makes an authentic Pan Tumaca is that it uses a certain kind of tomato Pa Amb Tomàquet, and (unfortunately) that isn’t available worldwide. So here, you will find the recipe along with its original ingredients as well as its substitutes. This is great for breakfast as you can add other components to it, as well as an afternoon snack or an appetizer to kickstart your meal.
Refreshing Spanish Traditional Ripe Tomatoes with Bread from Catalonia. Authentic Recipe of Pan Tumaca.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 pcs Tomato Hanging tomato, If none, use ripe tomatoes on vines, medium-sized
- Extra Virgin Olive Oil For drizzling
- Salt As needed
- 1 loaf Coca Bread – Spanish Catalonian Bread If none, rustic whole wheat bread
- 1 clove Garlic Peeled, optional
- Using a serrated knife/bread knife, slice the bread into 10 slices that are about 2 cm (0.8 inches).
- Preheat the oven to 250°F/121°C. While the oven is preheating, arrange the slices of bread on a baking sheet.
- Once the oven has reached the set temperature, put the baking sheet with bread inside and toast for about 5 to 10 minutes. Do not forget to flip the bread halfway through to get both sides done evenly.
- If using garlic, trim off ¼ of the clove. Set aside.
- Rinse and dry the tomatoes well. Cut into halves and set aside.
Pa Amb Tomàquet
- On a slice of toasted bread, if using garlic, grate against one side of the bread. If not/after, rub the ripened tomatoes against the bread, getting enough of its pulp on it.
- Drizzle with extra virgin olive oil and garnish with some salt to bring out its full flavor.
- Arrange on a plate, and serve!
The only key to successfully creating this dish is by having the right ingredients and not to forget, great quality is preferred. The use of garlic is optional, whether you are a Catalan purist or not. To avoid the bread from getting soggy, you may grate the tomatoes instead and serve them separately in a bowl.
Step it up a notch and serve it with some Jamón (either Serrano or Ibérico). Omit the salt if you will be serving the Pa Amb Tomàquet with Jamón, otherwise, it might be too salty.
— Specific Atributes of This Recipe:
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