1-2 slices country-style French or Italian bread or soughdough bread
1 small-medium fresh tomato, very ripe
mild extra-virgin olive oil
salt
2-4 anchovy fillets, soaked in water for 1 hour and patted dry, or 1-2 very thin slices cured ham [prosciutto type]--or even sardines or thin sliced chese
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Grill the bread lightly on a wood-burning fire or barbecue [if possible], or toast it lightly in the roaster or under a grill [turning once in the latter case]
Cut the tomato in half crosswise, then rub both sides of the toast [including the crust] with the cut side, squeezing gently as you do, to leave a thin red film, including some seeds and bits of tomato flesh on both surfaces
Drizzle olive oil on both sides of the toast to taste, then salt to taste
Place anchovies or ham or other ingredient on top of toast and serve with knife and fork
NOTE: The better the bread, the better the Pa amb Tomàquet
ALSO: Find fresh, truly ripe tomatoes, preferably home grown ones. If not available, coarse home-made tomato sauce may be substituted, as may, in a pinch, good-qulity canned tomatoes [ideally the pear-shaped ones], well-drained of their packing juices
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