The article presents a unique take on the Catalan dish pa amb tomaquet, or tomato bread, by using a confit technique for the tomatoes, enhancing their flavor and juiciness. Instead of simple rubbing of tomatoes on bread, the recipe calls for the tomatoes to be cooked in oil and chorizo fat. A Turkish bread variant is also featured, which is sliced and baked to achieve a crispy crostini. Variations include using raw or cooked chorizo and the option for vegetarian adaptions, emphasizing flexibility in ingredients without losing the essence of the dish.
Pa amb tomaquet, or pan con tomate, elevates traditional tomato bread by confiting tomatoes in oil and chorizo fat, creating a juicier, jammy topping for crusty bread.
The recipe calls for uncooked chorizo for a softer texture, but you can switch to cooked chorizo or omit it entirely for a vegetarian version that emphasizes garlic and paprika.
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