Pa amb tomàquet
Pa amb tomàquet | |
| Alternative names | Pa amb tomaca, Pa amb tomata |
|---|---|
| Type | Snack, dish, sandwich |
| Place of origin | Catalan Countries |
| Region or state | Catalonia, Northern Catalonia, Balearic Islands, Valencia, Aragon |
| Invented | 1800s |
| Main ingredients | Bread (preferably toasted pa de pagès type), fresh rubbed tomato, olive oil, salt |
| Variations | Optional rubbed garlic |
Pa amb tomàquet (Catalan pronunciation: [ˈpa m tuˈmakət]), also known as pa amb tomata or pa amb tomaca (all meaning "bread with tomato" in Catalan), is a traditional food of Catalan (including Northern Catalonia in France), Balearic and, to a lesser extent, Valencian and Aragonese cuisine. Pa amb tomàquet is considered a staple of Catalonia's cuisine and Catalan national identity.
It consists of bread, which may or may not be toasted, topped with fresh rubbed-in tomato over the surface and seasoned with olive oil and salt, with optional rubbed garlic. It is sometimes used as a vessel for cured ham or other types of cured meats and cheese.
It is considered one of the typical examples that define the Mediterranean diet, extended as a traditional recipe throughout the Catalan Countries, and its preparation has become an iconic ritual of Western Mediterranean culture.
It is popularly consumed on its own as a snack, as sandwich or a tapa with any meal, from breakfast to dinner.