7 Reviews of Pa Amb Tomaquet (Tomato Toast)

From: Bergy

On Jun 12, 2004

What an easy delightful taste treat. Easy to make. ingredients are always on hand and quick to put together. I used a pita bread split using both halves. I did one half exactly like the recipe and the other half I added a sprinkle of Parmesan. I liked the addition of the cheese but also liked the tomato toast plain Thanks for a keeper EdsGirlAngie

From: Derf

On Jun 12, 2004

Well I have to thank Bergy for picturing this delish lunch, had to try it and sure enough it was very good and easy!! I had some local bread on hand called "Roasted Garlic Bread" so I used it and made it exactly to the recipe except I couldn't resist sprinkling fresh chopped oregano right out of the garden over it.Very tasty EdsGirlAngie; we will be using this one all summer. Thanks for posting.

From: Bobtail

On Jul 21, 2004

This is a treat for the taste buds! I did have a homegrown tomato, from my Dad's garden, that was getting past its prime and I did not have the heart to toss it. I used slices off of a French baguette, mushed the garlic and tomato onto them (could not resist leaving bits of the garlic and tomato on the bread) Did the salt and olive oil! Wonderful!!! DH wants more tomorrow night and of course I will join him! Thanks EdsGirlAngie!

From: Pj in Illinois

On Jan 21, 2005

YUM! And so easy.I did add parmesan cheese,But I think they would be just as good without.Thanks Angie.

From: Picholine

On May 10, 2006

Simple foods are often the best! I made a mini version with a sourdough dinner roll. I cut it in half and put it in the toaster. On the first half, I omitted the garlic and topped it with a little cheddar cheese--good but not great. With the second half I followed the recipe exactly and it was wonderful (though a whole half a garlic clove was a bit overpowering for my tiny dinner roll--good thing I love garlic!). It's like garlic bread enhanced with the sweet taste of tomato. The dinner roll version would be great for appetizers at a party, perhaps topped with an olive. IN the future, I'll experiment with using basil, oregano, and/or anchovy paste (instead of salt). Rather than discarding the tomato shells, I ate them with a bit of salt, pepper and olive oil.

From: Karen & Angel

On Nov 18, 2005

I live in Catalunya, and thought it was a nice surprise to see this recipe here, in Catalan and everything. This is just how they make this here... the garlic is optional, but a nice addition. Try this with some sliced cheese on top (a medium cheddar, perhaps?) or, best of all, a nice handful of good jamón (or proscuttio (sp?)) Simple, light, really yummy!

From: sugarpea

On Oct 2, 2005

Made just as directed and this is goooood. Couldn't be easier.