I was first introduced to this dish when I traveled to Spain. I was a bit shocked when I saw tomatoe bread on the menu becuase I thought, who the heck would order that?? I actually did not try it until I went to dinner with a few friends and we ordered a bunch of tapas for the table. This was one of the dishes ordered that was apparently a staple of tapas. It was incredible – so simple, yet somehow left me wanting more and more. Over the years, I have craved that simple dish and learned how to re-create a version of it. I am not claiming this is authentic and there are so many different versions out there that use different tomatoes or additional ingredients and even different ratios. This however is my version that brings me back to Spain and to me, tastes just like the first time I ate it – that is what cooking is all about anyways, right? Flavors and ingredients that remind you of some memory. I frequent tapas restaurants whenever I can and this is hands down always one of my favorite dishes – there is just something about it! Give it a try and let me know what you think. Is it really as good as I am making it, or do I just have such great memories of my time in Spain I am holding on to this dish.
- 6 Roma Tomatoes
- 4 Whole Garlic Cloves
- 3-4 Tbsp Olive Oil
- Salt to taste
- 1 Baguette
- Makes: ~1.5 Cups Tomato Spread
- Prep Time: 10 Minutes
- Make Time: 15 Minutes
- Total Time: 25 Minutes
- Preheat oven to 350 degrees Farenheit.
- Slice the baguette in to ~1/4 inch slices and place on a baking sheet.
- Place in the oven and toast for 5-8 minutes until the bread is cripsy on the outside, but still a little soft in the middle.
- While the bread is toasting, let’s make the tomato spread!
- Grab a large bowl and a grater – you will want to use the larger side of the grater.
- Grate the tomatoes in to the bowl – using a grater will allow you to get the meat of the tomatoes without the majority of the skin, giving you the consistency we are looking for.
- Using the finer side of the grater, grate the garlic gloves in to the bowl as well.
- Add the olive oil – just a little at a time. You want the tomato mixture to still be chunky enough to sit on a piece of bread, but runny enough that it will soak in to the bread.
- Mix together well and add in a sprinkle of salt – taste and adjust the salt as needed.
- When the bread is toasted, spoon the tomato mixture on top of the toast and serve*!
*if you are serving later or if it won’t be eaten immediately, wait to top the baguette until you are ready to eat – this will produce the best, most fresh dish.