This simple combination of toasted bread and tomatoes is classic Catalan fare, served in nearly every restaurant in Barcelona and the surrounding region of northeastern Spain.
- 4 thick slices of sourdough or other country-style bread
- 2 large cloves garlic, peeled and cut in half
- 2 small ripe red tomatoes (stupice are perfect), cut in half
- extra-virgin olive oil
- kosher salt and black pepper in a mill
Toast or grill the bread until it is golden. Rub each slice of bread with the cut side of a half clove of garlic, using a fresh piece of garlic for each slice. Rub each slice of bread with half of a tomato, pressing firmly to push the pulp into the bread. Discard the skins and remaining pulp. Drizzle olive oil over the bread, add a little salt and pepper to each slice and serve immediately.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Tomatoes
- The Perfect Tomato
- What is a Tomato?
- Preserving the Harvest
- Commercial Tomatoes
- Commercial Tomato Products
- Tomatoes and Health
- Tomatoes in the Kitchen
- How to Peel a Tomato
- To Fix a Thin Sauce
- The Well Stocked Pantry
- About Michele Anna Jordan
- Tomato Granita with Serrano Peppers
- Tomato Bruschetta with Six Variations
- Tomato Toast
- Tomato Pie
- Tomato-Cilantro Soup
- Pasta with Uncooked Summer Tomato Sauce
- Baked Cherry Tomatoes
- Fried Green Tomatoes with Cream, Bacon, & Cilantro
- Sliced Tomato Salad with Ten Variations
- Quick Tomato Recipes
Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture
This Archived Page created between 1994 and 2001. Modified August 2007