Pan Tumaca

We go to this Catalonian restaurant quite a bit — La Bocaria. It is fabulous in all ways: ambiance, staff, to the menu, the sangria. The prices generally are not what I would call fabulous, although there are a handful of affordable nutritious dishes that will fill your belly without breaking your wallet (although we don’t usually get them). We go there primarily for the sangria, and on very special occasions, the lechon. We love the dimly-lit, old-fashioned feel of the place, and Oscar is always happy to see us and seats us in our usual spot. On days when we are not too hungry and only want something to munch on while enjoying our refreshing fortified beverage, we order pan tumaca (this is my strategy for saving money). They always bring a small portion of it when we order the drinks, but the two tiny slices just tease my taste buds and I have to order another portion.

The first time we tried it we were baffled over what exactly was on the bread. The bite of the garlic was intensely clear. We could tell there was tomato in some form, but that was not so obvious.  It was almost jelly-like, but thin and not sweet. Finally we asked the waiter if he knew what it was. Just like the secret to the sangria, he gave it to us straight and simple. I wonder if the owners know he gives away their prized recipes…. perhaps its not that big of a secret,but in our household this allows us to transform lame bread into a masterpiece we don’t want to stop eating.

This is also where Hec took me the night he proposed. !

Pan Tumaca

Ingredients:

  • Bread, generally something dense and crusty, although whatever you have will work.
  • Garlic cloves, peeled. One per large slice of bread.
  • Ripe tomato, cut in half and seeded
  • Good quality olive oil
  • Salt to taste

Directions:
1. Toast the bread
2. Rub the peeled garlic clove over the bread. It will dissappear as you rub.
3. Rub the tomato flesh on the bread until it turns pinkish.
4. Drizzle with olive oil, as much as you want.
5. Salt to taste.

This is a great appetizer, and great for when you have guests. Let them do it themselves (unless you want to keep the secret to yourself). They’ll enjoy it.

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