Tapas recipe: tomato bread
Ideal for entertaining, this traditional dish is popular throughout Catalunya

This dish is traditional throughout Catalunya, said Anna Cabrera and Vanessa Murphy, and in different guises all over Spain.
When entertaining, we love to pile all the toasted slices of bread with the whole tomatoes, garlic, olive oil and salt: then everyone can dive in and make their own.
Ingredients: serves four
- 1 pa de pagès or a sourdough boule – it’s important for the slice to be nice and long
- 2 garlic cloves, unpeeled
- 2 ripe vine tomatoes
- a pinch of fine sea salt
- extra virgin olive oil
Method
- Preheat the grill.
- Slice the bread lengthways so that you get four lovely long slices of bread (one slice per person). Toast on both sides under the grill.
- Meanwhile, slice the end (butt) off the garlic cloves, but leave the skins on.
- To serve, rub the butt of the raw garlic over the slices of toasted bread. Cut a tomato in half and rub that half over the slice of bread – really mush it in. Discard the tomato once used.
- Sprinkle with a pinch of salt. Drizzle with oil. Ready to go.
Recipe from “Tapas” by Anna Cabrera and Vanessa Murphy, published by Blasta at £13. To buy from The Week Bookshop for £9.99, call 020-3176 3835 or visit theweekbookshop.co.uk
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Downton Abbey: The Grand Finale – a ‘comfort’ watch for fans
The Week Recommends The final film of the franchise gives viewers a chance to say goodbye
-
The Paper: new show, same 'warmth and goofiness'
The Week Recommends This spin-off of the American version of The Office is ‘comfortingly and wearyingly familiar’
-
Rachel Jones: Gated Canyons – ‘riotously colourful’ works from an ‘exhilarating’ painter
The Week Recommends The 34-year-old is the first artist to take over Dulwich Picture Gallery’s main space
-
Downton Abbey: The Grand Finale – a ‘comfort’ watch for fans
The Week Recommends The final film of the franchise gives viewers a chance to say goodbye
-
The Paper: new show, same 'warmth and goofiness'
The Week Recommends This spin-off of the American version of The Office is ‘comfortingly and wearyingly familiar’
-
Rachel Jones: Gated Canyons – ‘riotously colourful’ works from an ‘exhilarating’ painter
The Week Recommends The 34-year-old is the first artist to take over Dulwich Picture Gallery’s main space
-
Born With Teeth: ‘mischievously provocative’ play starring Ncuti Gatwa
The Week Recommends ‘Sprightly’ production from Liz Duffy Adams imagines the relationship between Shakespeare and Christopher Marlowe
-
Art review: Lorna Simpson: Source Notes
Feature Metropolitan Museum of Art, New York City, through Nov. 2
-
Jessica Francis Kane's 6 favorite books that prove less is more
Feature The author recommends works by Penelope Fitzgerald, Marie-Helene Bertino, and more
-
Book reviews: 'Baldwin: A Love Story' and 'The Fort Bragg Cartel: Drug Trafficking and Murder in the Special Forces'
Feature A loving James Baldwin biography and the drug crimes of two special ops veterans
-
Rigatoni with 'no-vodka sauce' recipe
The Week Recommends Comfort food meets a clever alcohol-free twist on a classic