Pa amb tomàquet, and learning some lessons from MacGuiver.
Tomato rubbed bread
Yes, I'm talking about Pa amb tomàquet. Unless you speak Catalan, you might find that a bit hard to say. And all it means is: tomato rubbed bread. It seems this is their invention, so let's give credit where credit is due. Thank you Catalan tomato rubbed bread inventors. You did some good work.
I know what you're probably thinking. You've heard of this before, like I had. Along with lots of oos and ahs about how wonderful it is. And maybe you thought it sounded good, but you never actually tried it. That was exactly my stance on tomato rubbed bread, until that fateful day. It seems so long ago now. I was just a shadow of myself then.
(Thanks to Rachael for giving me the push to finally try it!)
Cut to Tuesday, October 25, 2005. (ok, so maybe not so long ago)
I was making a quick milk run, as I sometimes do, and my eyes fell upon some sourdough bread that really knocked my socks off. This loaf was huge, and the slices were longer than my feet. (No, there was no side by side comparison done, but I know my feet, and they are. definitely. smaller.)
Max Poilâne Sourdough Bread, bigger than my feet
The problem was, I had no plan. And even though MacGuiver isn't on the air anymore, there have been some lessons learned and his wise teachings have firmly implanted themselves in my mind. Namely that you've got to have a plan or you better be good at improvising. Well, I can't make a parachute out of a gluestick, but I can sure take a slice of bread and rub some stuff on it to make it taste really good.
And that dear friends is how I came to know and love tomato rubbed bread.
Tomato Rubbed Bread
Take a slice of really exciting bread. Brush one side with olive oil. Grill it, oil side down.
When it's nice and crispy, rub the cut side of a garlic clove over it. (some say the garlic is optional but I think that's just crazy talk.)
Then do the same with the cut side of a tomato, to let some of the juices and pulp rub off onto the bread. (if your tomato is really juicy, take caution, you don't want to make your bread soggy.. Squeeze out some of the juice beforehand if you want.)
Sprinkle some Fleur de Sel (sea salt) on top, because everything is better with a little bit of sea salt.
Sounds suspiciously simple, and it is. But it is very, very good.
Max Poilâne is from the famous Poilâne family of bakers but went his own way and opened his own bakery. There are 3 Max Poilâne bakery locations in Paris, however he also supplies his products to many grocery stores in the area. Yes, I bought mine at the local Shopi, a Parisian mini-mart of sorts, because sometimes a girl just wants to get her bread nice and close to home.
Tags
Grilled Bread
Tomato Rubbed Bread
Paris Bread
Poilane Paris
Labels: bread, Paris, recipes, vegetarian
posted by Michèle at 9:52 AM
20 Comments:
Well Michele! Welcome to the new world of the Pan Tumaca!! We have this for breakfast very often, and it's soooo good! In Spain, all around the country is known as "A la Catalana", so I think that it's true that they invented it. try it with jamon serrano, it's like tasting a little of heaven! Besos
Great post, Michele. This sounds delish. One question, does it matter how ripe/firm the tomato is?
Hi Tattum, thanks for the extra info, A la Catalana is much easier to pronounce than pa amb tomaquet ;) And the addition of serrano ham sounds great, I will definitely try it!
Hi Amy, Im glad you asked about the tomato, I forgot to add that info to the post. If its too soft and juicy you run the risk of making your bread soggy. If the tomato is firm, you will just have to press harder.. Either way will work, but will probably give slightly different results. If you try it, let me know what you think! Im sure it would look great on new your coffee table ;)
(gulp) I admit it. I've "oohed" and "aahed" and never even considered making it. This must change. Stay tuned...
Beautiful photos!
You gotta' love Paris.....great (famous) bread in your local Shoppi! Just another reason to enjoy each and every moment in France! Soak it up!
This kind of food blows everything else just out of the water. Good bread, good oil, good tomatoes. And yes, salt! What more do you need to be happy? So nice reading about your Parisian stories...
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(Sorry about removing that last comment)
Great minds thinking alike?
http://freshcatering.blogspot.com/2005/10/pan-con-tomate.html
LOL.
The actor who played MacGyver was my neighbor in high school. I always wondered if I got locked out if he would be able to help me get in just using a thumb tack and a chewing gum wrapper. Never did find out...
Yes, thank you Catalan tomato rubbed bread inventors and thank you, Michele for this wonderful posts and photos. This is another one to but down on the list. I love its simplicity and the sea salt. Love sea salt. ;-)))
Paz
hi michele, hmmm, first eric kayser, now max poilane...you really love your bread!...does the local shopi stock the poilane punitions?
Oh! I remember my first taste of pa amb tomquet - I was on an exchange with my Spanish class to Tarragona, everyone staying with different families. This was what my family made for me to bring for lunch. A-M-A-Z-I-NG! So simple, yet some of the best food I ever had... And the mussels, and paella and squid and mmmm! Thanks for reminding me Michele!
Hi Catherine, well i'll be expecting you to jump on that tomato rubbed bread bandwagon very soon. I promise you wont regret it!
Hi Melissa, and there are so many reasons to love France, let me count the ways. There are actually 2 bakeries right around the corner from me, but this bread was too tempting, so it was the Shopi that won in the end.
Hi Luisa, thanks for stopping by. And I am in complete agreement with you. But maybe Im just always looking for reasons to use my fancy salt ;)
Hi Rachael, my humble apologies for failing to credit you as my recent inspiration. I have fixed that now on the post. I couldn't for the life of me remember how it got in my head. (But I'm glad you gave me the push to try it!)
Hi Paz, I hear you about the sea salt. I seem to be putting it on everything lately. But it is just so darn good! Im glad you like the idea of the tomato rubbed bread. Let me know if you give it a try.
Hi J, yes admittedly I am fussy about my bread, so I think I am in the right city. The shopi stocks only a few types of pre-sliced Max Poilane loaves, all of which I've tried, and all of which are good. A walnut bread, with huge walnut chunks in it, and a rye raisin bread which is delicious too. And I dont generally like raisins in my bread. I'll have to make the trip to the actual bakery one of these days. And Poilane as well, as I have no idea what punitions are. More discovery shopping trips are in order!
Hi Zarah, well I'm happy that this stirs some memories for you. You make me want to hop on a train and get myself over to Tarragona for some paella. ;)
Fabulous post & great photos! I'm quite envious of your zip code, and even more so your proximity to wonderful bakeries and those marvelous macaroons.
Michele, you brought back memories for me too! Although I never ate this myself, Manuel did almost every day last time we were in Barcelona. In many restaurants they would bring it as an appetite-whetter. The funny thing is that he often complained of a lack of garlic, so I think you're spot-on with the 'crazy talk' opinion! I'll have to give it a try at home with some of my best gluten-free bread...
I had never before heard of this. I will be trying it, thanks! I love reading your stuff.
Hi Michele!
Oh, yummy. Yummy. Yummy. Yummy. I crave salt more than sweets most days (as you know) and this sounds like a perfect, more healthy version of my toast with butter snack when I get home from work and I'm STARVING. I've definitely had this, but until your mention (and lovely pictures), I'd forgotten it was so easy and sublime. Thanks!
ps. and I've had a secret crush on MacGuiver since I was a kid ;)
Funny coincidence, a few days ago down in Collioure, I savored some *pa amb tomàquet* dressed with luscious, melt-in-your-mouth fresh anchovies (*rien a voir avec* the salted anchovies we all know from pizzas and Caesar salad dressing). Absolute delish! ~Jenn
Hi Jennifer, thank you for stopping by and for the compliments! And I must admit, I am a happy girl living in Paris!
Hi Melissa, thats so interesting that Manuel used to eat it every day! Im glad he's with me on the garlic thing, and Im glad I could stir up some memories for you. I hope you can try making this, its yummy. Is it hard to find gluten-free bread?
Hi Alisa, thanks! And if you try it,let me know what you think. There are a world of breads for us to choose from here to change it up a bit, so perhaps we can compare notes on which bread works best ;)
Hi Michelle, ha ha! now we know your secret crush! I had a crush on George Papard from the A-Team, but then again I always was a strange kid. And yes, this recipe is a great substitute for butter and toast, hits the spot in the same kind of way.
Hi Jenn, wow that sounds great. Im going to have to find myself some quality anchovies and give it a try. Actually, I've got a wee can in my cupboard, maybe that'll do? I rarely eat anchovies so at this point I dont know a good one from a bad one. But I'll try it!
The key to pa amb tomaquet is tomato itself. Catalans use very ripe small "branch" tomatoes, they are like italian "pear" tomatoes but smaller and round.
I just use slightly toasted bread slices, then rub with half tomato, and some olive oil (best with catalan arbequina olive DO Borges Blanques), and sprinkle some sea salt.
They eat this with cold cuts and serrano ham, and mostly as breakfast.
Surely catalans claim its invention, but bruschetta is pretty simmilar concept. And remember they claim creme brulee invention too, they call it catalan cream.
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