This isn’t really a recipe so much as an assembly line, so make sure you use really ripe tomatoes, good french bread and fresh garlic. The picture is not the pure form of Pa amb Tomaquet (we had that last night and let’s just say the photos didn’t turn out so well) but you can get images here. Instead, this is what to do with the remains of Pa amb Tomaquet. To make PaT, slice your french bread, rub the cut end of a fresh garlic clove all over it, scrub a sliced tomato over the top of the bread, sprinkle with kosher salt and a drizzle of olive oil and stick it under the broiler till it’s toasty and hot. Mike made fun of me when I was making it but declared it delicious with our dinner. I’m pretty sure I could eat this everyday but there is one issue, afterward, you’re left with the crumpled husk of a delicious tomato.

Luckily, I remembered a breakfast dish a friend had on a recent trip to Spain. Diced tomato soaked in olive oil and kosher salt, spread across toasted bread. Yep, again, not a recipe, just another “what to do with amazing tomatoes” idea but mmm, is it GOOD!!! I’ve always scoffed at the raw garlic bread rub trick but it really does work, leaving the perfect hint of garlic. So after you make your pa amb tomaquet, dice up the leftover tomato, put it in a small bowl, drizzle it with olive oil, sprinkle kosher salt and stick it in the fridge for the next morning (or snack anytime). Once you’re ready to eat it, slice up a loaf of french bread, rub the cut end of a fresh clove of garlic allllll across the bread and then broil (watch it, it burns fast!).

Take out your yummy bowl of tomato that has now fully infused the olive oil with it’s salty, tangy, luscious goodness and spread it across your bread. I had iced tea with mine but it’d be equally delicious with a rich cup of cafe con leche. Mmm!!!