Oven
Pa amb tomàquet
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A good loaf of bread, ripe tomatoes, olive oil and salt: this seemingly simple combination is part of Catalan food culture, whether for breakfast or dinner.
Timing
- Preparation: 10 min.
- Cooking/Baking: 5 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 10.7 g
- Carbohydrates
- ≈ 60.1 g
- Fat
- ≈ 20.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 8 slices of rustic sourdough or country bread (approx. 450 g) · ≈ 450 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000) - 4 very ripe small tomatoes · ≈ 400 g · Assumed item weight × count; total amount
Tomate roh (G561100) - 5 tbsp extra virgin olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 2 cloves of garlic, optional · Optional ingredient or inedible equipment
- 1 tsp coarse salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 slices of rustic sourdough or country bread (approx. 450 g)
- 4 very ripe small tomatoes
- 2 cloves of garlic, optional
- 5 tbsp extra virgin olive oil
- 1 tsp coarse salt
Instructions
- Toast the bread slices in a grill pan or under the oven grill on both sides until they are crispy and lightly browned.
- Halve tomatoes crosswise. If you like garlic, lightly rub the hot slices of bread with a halved clove of garlic.
- Rub the cut surface of the tomato halves vigorously over the still warm slices of bread so that the flesh is absorbed and most of the peel remains in your hand.
- Drizzle with a thin stream of olive oil, season with coarse salt and serve immediately.
Tips
- The tomato must be really ripe. Firm, watery greenhouse tomato flesh provides little flavor.
- Regional ripe beefsteak tomatoes are very suitable in summer; There is no need for a special type of “Spanish” bread.
