skinny girls & mayonnaise

Every so often, just because I’m a giver, I give you one of my very best secret recipes. (“Secret” unless you live in northern Spain, where it’s about as secret as Pablo Picasso.) It’s called pa am tomàquet, which is not quite as intimidating as it looks. Say it like this: “pom too-maket”. You can call it “Spanish toast with tomato and olive oil,” if you prefer. (Though that will be less impressive to your friends.)

Pa am tomàquet is a favorite of tapas bars in Barcelona, the most basic and elegant of all tapas. And it has inspired many a guest of one of our dinner parties with its gorgeous summery simplicity. Even my kids love it. With summer and its bounty of tomatoes coming, this may become a favorite in your kitchen, too. Try it with different heirloom tomatoes — use green zebras for an emerald pa am tomàquet, or make it with delicious sweet sun gold cherry tomatoes. You could even have a pa am tomàquet party, and let your guests choose their own! Or pair it with gazpacho and fideus for a lovely northern Spanish dinner.

It’s not so much a recipe as a preparation, so here you go:

Pa amb tomàquet
serves a whole bunch, or a really hungry you

1 loaf ciabatta or slipper bread
1 large, really ripe tomato
extra virgin olive oil
fleur de sel or Maldon salt

Slice bread loaf into slices about 1-inch thick. Heat grill to high. Toast bread on grill until it begins to burn slightly. (Or toast in a really hot oven.) You want the outside of the toast to be crisp and browned and the inside to be soft. Cut tomato into chunks. Rub one side of each piece of toast with some tomato. Then drizzle with olive oil and sprinkle with good sea salt. (A nice riff: rub a clove of garlic on the toast before you rub the tomato.) Serve immediately or the toast will become soggy.

Wine suggestion: a nice dry Spanish cava or summery rosé