Pa amb tomàquet

The classic Catalan invention known as pa amb tomàquet consists of toasted slices of bread that are sprinkled with salt, rubbed with tomatoes, and drizzled with olive oil (purists insist on rubbing both sides of the bread with tomatoes). The first recipe for this dish dates back to 1884, when stale bread was rubbed with tomatoes in order to soften it. It is recommended to use a rustic sourdough called pa de pagès and tomatoes on the vine, since they have a unique, intense flavor. The dish is usually consumed for breakfast or served before a big meal, as a tapa, or for merienda. There is also a Mallorcan version called pamboli amb tomàtiga, but it's additionally topped with capers and black olives.