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Pa amb tomàquet i allioli, tomato bread with fresh basil and garlic allioli
Catalan Pa amb Tomàquet and Garlic Allioli

Catalan Tomato Bread with Allioli

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
The Catalan 'buttered toast'. Instead of spreading slices, we rub tomato directly into the fibers of toasted bread. Simplicity is key: only high-quality tomato, garlic, and olive oil work. Allioli (garlic oil sauce) adds an extra layer of creaminess.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Spanish (Catalan)

Ingredients

Equipment Needed

  • Toaster or Grill
  • Grater
  • Immersion blender for allioli

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Make Allioli: Place egg, 1 garlic clove, salt, and lemon juice in blender cup. Pour sunflower oil on top. Place immersion blender at bottom, start, and slowly pull up until thick.

Tip: The 'bottom-up' technique ensures emulsion.
2 ✓

Toast bread until crispy (grill or pan).

Tip: Surface must be rough to act as a 'grater'.
3 ✓

Rub hot bread with remaining garlic clove, then rub cut tomato flesh into bread until only skin remains.

Tip: Tomato juice and pulp soak into pores.
4 ✓

Drizzle generously with olive oil, salt, and top with allioli.

Recipe FAQ

Why not store-bought mayo?
Authentic Allioli is garlic and oil emulsion. Even the egg version is far more garlicky than commercial mayo.

Ingredients

  • 4 slices Sourdough Bread (thick cut)
  • 2 whole Very Ripe Tomatoes
  • 2 cloves Garlic
  • 4 tbsp Extra Virgin Olive Oil
  • 1 large Egg (for allioli)
  • 1 tsp Lemon Juice
  • 3.5 fl oz Sunflower Oil (for allioli)