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José Andrés is always a source of inspiration when it comes to culinary matters. Through any of his channels (social networks, blog, podcast), the Asturian chef publishes cooking tips, recipes and tips, always praising especially Spanish gastronomy. Recently, José Andrés recommended on his website Longer Tables what was the best and simplest recipe of the summer, which includes tomatoes and, of course, is a typical Spanish dish well known to all.
On this occasion, the media chef refers to the traditional pa amb tomàquet (or, pantumaca, bread with tomato…) from Catalonia –although there are different theories about this-. To explain what this simple recipe consists of, especially for his American audience, José Andrés specifies that a specific type of tomatoes are usually used for it. These are the tomàquets de penjar (“hanging tomatoes”), which have thick skin with lots of juicy seeds, making them conducive to spreading on bread. And, although they are harvested in late autumn, they can be stored hanging from their vines for many months.
Regarding the bread, the chef recommends rustic bread or any crusty bread, specifying that in Spain they usually use crusty, crusty and hydrated glass bread or the famous “pan payés”. And, of course, do not forget to toast the slice on both sides with plenty of olive oil.
Finally, and almost most importantly, José Andrés talks about how to use tomatoes. The Asturian recommends cutting them in half -choose ripe tomatoes- and rubbing them directly on toasted bread, pulp side down.
Is bread with tomato the recipe of the summer for you too, as José Andrés says?