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“Pan Catalan” Spanish Tomato Bread 03:40

Josu Zubikarai

This simple, traditional dish from the northeast of Spain features crusty, toasted bread topped with a mix of fresh tomatoes, tangy garlic, and parsley.

“Pan Catalan” Spanish Tomato Bread 03:40

Josu Zubikarai

This simple, traditional dish from the northeast of Spain features crusty, toasted bread topped with a mix of fresh tomatoes, tangy garlic, and parsley.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add 1 teaspoon of chopped parsley and 2 teaspoons of chopped garlic (about two cloves) to a small bowl. Drizzle in 2 tablespoons of olive oil and mix well. 00:20

  2. 2. Slice a rustic roll in half horizontally and, using a small pastry brush, brush the cut side with the olive oil mixture. Place the bread in a 350-degree oven, directly on the middle rack, for about 8 to 10 minutes. 00:40

  3. 3. Using the paring knife cut out the core and the bottom of the tomato. Using the box grater, coarsely grate the tomato until only the skin remains. 01:13

  4. 4. Add a pinch of salt, 2 teaspoons of chopped garlic, 1 teaspoon of chopped parsley, and 1 tablespoon of olive oil into the the grated tomato, and mix. 02:00

  5. 5. Spoon the tomato mixture onto the bread, pressing it into the bread with the back of the spoon. Using a large knife, slice the tomato-topped bread into 1-inch slices and sprinkle with parsley. 02:42

What You'll Need

Equipment

- Small bowl for mixing
- Pastry brush
- Paring knife
- Box grater*
- Spoon
- Large knife

Ingredients

- Olive oil (3 tablespoons)*
- Parsley, chopped fine (2 teaspoons, plus more for garnish) (optional)*
- Garlic, chopped fine (4 teaspoons)
- Rustic roll, such as ciabatta or sourdough, sliced (1)*
- Tomato (1 large, cored and grated)*
- Salt
 
*See Chef’s Notes for further information

Chef Notes

For a raw preparation such as this, it is best to use tomatoes in season. Fresh tomatoes at the height of their seasonal ripeness add a level of sweetness and depth to the flavor of the dish that simply can not be found with canned or out-of-season tomatoes.

Chef Josu states that it is imperative to hand grate the tomato for this recipe. If a food processor were used, the tomato would get completely pulverized and lose the chunky quality that adds a variety of textures to the dish.

While Chef Josu mentions that the parsley is optional for this dish, it does provide a bright, verdant contrast to the fruitiness of the tomatoes and the tanginess of the garlic.

A high quality olive oil is best in this preparation. While extra virgin olive oil will provide a cleaner, lighter flavor, using a less processed olive oil will give the dish an earthier flavor.

If a fresh, rustic roll isn’t available, a loaf of ciabatta, sourdough, or any sliced, crusty bread may be substituted.

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Taught by

Josuzubikari2

Chef Josu Zubikarai

Washington DC

Josu Zubikarai is the executive chef of SER in Arlington, Virginia, where he serves Spanish comfort foods from a mo... read more