Catalan Toast
I first came across this in a tapas bar in Barcelona about 100 years ago. Rather different than, say, Italian bruschetta, where the tomatoes are chopped and tumbled on toast, Pa amb tomaquet (as this is in Catalan) can be at its simplest, just a piece of toasted country bread, rubbed with garlic and then the cut side of a halved tomato. More familiarly, though, the tomato is pushed through a grater, and the bread merely anointed with this fuzzy mush. I prefer to grate the tomato directly into a little bowl, rather than onto the toast, mince in a clove of garlic, then stir in a little olive oil before proceeding with the toast. But all that matters, really, is that you start off with a properly good, properly ripe and flavoursome tomato. Out of one 150g/6oz tomato, I get ½ cup, that
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