Pan Tumaca
Pan Tumaca, also known affectionately as 'Pa amb tomàquet' in Catalan, stands as a testament to the beauty of simplicity in Spanish gastronomy. This delectable dish, which I had the pleasure of discovering during an unforgettable journey through Spain, features a minimalist yet profoundly flavorful combination of ingredients: ripe tomatoes, high-quality olive oil, and crusty bread. The essence of Pan Tumaca lies in its ability to balance the fruity, robust notes of olive oil with the fresh, juicy sweetness of tomatoes, all brought together on a piece of bread that serves as the perfect canvas for these Mediterranean flavors.
Equipment
- 1 dry skillet
Ingredients
- Extra virgin olive oil
- Sea salt flakes to taste
- 3 garlic cloves
- 6 large ripe tomatoes
Instructions
- Begin by halves the tomatoes and scraping all of the pulp into a basin.
- Cut it up into one-inch thinly sliced, sprinkle with oil, and toast on a dry skillet or char roasting rack until gently toasted.
- Garlic cloves are rubbed into each bread slice; then, shredded tomato pulp is spooned on top, drizzled with olive oil, and seasoned with salt.