Prior to leaving Begur and heading into the center of Barcelona, we made sure to stop by the weekly market and pick up some ingredients for this recipe. Then, upon arrival to Barcelona, we could not resist stopping at one of the busiest markets in town, La Bocqueria. I could wax poetic about all the sights, smells, and tastes but I will spare you. These pictures give you a glimpse of what lies within:
And who could resist some late afternoon tapas in market featuring items sourced just a few feet away.
Having access to a kitchen again is a relief and allowed us to make our own breakfast this morning featuring a deliciously simple classic Catalonian tapas dish, pan con tomate.
Pan con Tomate
- Olive oil
- Slice the bread and give it a light toast.
- Take a clove of garlic and cut/break it in half. Rub the half vigorously on a slice of bread. The nicely toasted surface essentially acts as sandpaper and leaves you an invisible film of garlic oils and hotness.
- Slice tomato in half and rub over toast.
- Give a drizzle of olive oil and a pinch of salt on top, and you’re good to go!
Because this dish only consists of 5 ingredients, it is crucial to try to find the best that you can get. Supermarket bought tomatoes are usually a no no because they are usually plucked before full ripeness and then gassed with ethylene which translates to muted flavors. The bread you select is less critical, but I prefer a nice baguette sliced into rounds.