Does anyone know?

lumpsuckerpig · 13th April 2006, 10:14 PM

While I was on holiday in Tenerife last September, I ordered pan Y tomate, which I knew was obviously fresh bread with tomato on. However, this was a type of tomato paste and was absolutely great, it seemed to have a hint of garlic and was very smooth and tasty. Has anyone any idea how to make what would probably be a very simple snack to make? Also, garlic mayonnaise, any quick ideas for making this?

Thanks in advance

Marina · 13th April 2006, 10:54 PM

Hi lumpsuckerpig,

There is a pocast where we speak about pan con tomate.
We mostly prepare it by rubbin half a garlic clove and half a tomato over bread and then pouring some olive oil. But if you prefer, or you just want to preapare it for lots of people, you can pure 1/4 garlic clove and 2 or 3 tomatos and maybe a pinch of salt.

I will podcast about the garlic mayonnaise very soon.

Brian · 14th April 2006, 06:54 AM

Quote:

Originally Posted by Marina

I will podcast about the garlic mayonnaise very soon.

Marina,

Speaking of alioli, how long can you keep alioli before it's no longer able to be consumed? Some websites seem to say that you shouldn't keep it more than a couple of days.

Isra · 17th April 2007, 09:04 PM

If Marina lets me answer for her i would say that you have to care about alioli's "life" as much as with mayonnaise. If it comes bottled it should last as any other sauce and, because of its content of egg it shouldn't be out of the fridge.

Mayonnaise is supposed to come from Menorca, as alioli sauce. That's what people say there. By the way, one of the traditional drinks in Menorca is the gin. Of course it wasn't born there (i guess it's british) but that island was occupied by the UK long ago.

Markitos · 17th April 2007, 10:47 PM

Quote:

Originally Posted by lumpsuckerpig

While I was on holiday in Tenerife last September, I ordered pan Y tomate, which I knew was obviously fresh bread with tomato on. However, this was a type of tomato paste and was absolutely great, it seemed to have a hint of garlic and was very smooth and tasty. Has anyone any idea how to make what would probably be a very simple snack to make? Also, garlic mayonnaise, any quick ideas for making this?

Thanks in advance

This snack comes from Catalunya, and the original name is "Pa amb Tomaquet" (Write in Catalán, lenguage from Cataluña) You can say (pan tumaca in spanish)

My ex-girlfriend is from Catalunya and I eated pa amb tomaquet too many times! Que rico!!!!

gary · 18th April 2007, 11:09 PM

Quote:

Originally Posted by lumpsuckerpig

While I was on holiday in Tenerife last September, I ordered pan Y tomate, which I knew was obviously fresh bread with tomato on. However, this was a type of tomato paste and was absolutely great, it seemed to have a hint of garlic and was very smooth and tasty. Has anyone any idea how to make what would probably be a very simple snack to make? Also, garlic mayonnaise, any quick ideas for making this?

Thanks in advance

My favourite was always Canarian potatoes with Mojo salsa....

greytop · 19th April 2007, 01:00 PM

Quote:

Originally Posted by gary

My favourite was always Canarian potatoes with Mojo salsa....

Didn't they roll off the toast?

Suze · 25th April 2007, 08:35 PM

maybe you had salmorejo on toast ?! It is like gazpacho but much thicker and much nicer

> I have had it on toasted bread with raw cod or something > sushi, sevillian style ! It was great though !

kanana · 15th August 2007, 12:51 PM

Pa amb tomatec!! Mmmm, I love it! I used to eat this every day in Barcelona. Now I miss it so much. I've tried to do it in London, but it not tastes the same. I need my Borge's olive oil, the bread that my grandmather makes in Mallorca and the tomatoes that my grandfather grow!!!

Delicious!!

kanana

Edith · 15th August 2007, 01:02 PM

Quote:

Originally Posted by kanana

Pa amb tomatec!! Mmmm, I love it! I used to eat this every day in Barcelona. Now I miss it so much. I've tried to do it in London, but it not tastes the same. I need my Borge's olive oil, the bread that my grandmather makes in Mallorca and the tomatoes that my grandfather grow!!!

Delicious!!

kanana

True, homegrown fruits and vegetables always taste a whole lot better.

Some people always prefer local produce to export-quality fruits & vegs. But no matter how hard we try, tomatoes just don't taste the same here in northwestern Europe as they do in Spain or Italy.

What kind of bread does your grandmother make? Whole wheat or white?

ValenciaSon · 15th August 2007, 01:10 PM

Quote:

Originally Posted by Edith

True, homegrown fruits and vegetables always taste a whole lot better.

Some people always prefer local produce to export-quality fruits & vegs. But no matter how hard we try, tomatoes just don't taste the same here in northwestern Europe as they do in Spain or Italy.

What kind of bread does your grandmother make? Whole wheat or white?

My grandmother used to go to the panaderia everyday for her bread. It was a toothy french baguette-type bread. It was warm when bought and it was delicious.

Edith · 15th August 2007, 01:16 PM

Quote:

Originally Posted by ValenciaSon

My grandmother used to go to the panaderia everyday for her bread. It was a toothy french baguette-type bread. It was warm when bought and it was delicious.

Ooooh, please stop it!

The smell of fresh, rustic style bread!

I know it's not very good for your cholesterol, but it tastes even better with real butter slathered on top! This seems to be more of a French thing, though.

ValenciaSon · 16th August 2007, 12:23 AM

Quote:

Originally Posted by Edith

Ooooh, please stop it!

The smell of fresh, rustic style bread!

I know it's not very good for your cholesterol, but it tastes even better with real butter slathered on top! This seems to be more of a French thing, though.

So skip the butter and use olive oil on a piece of that bread after its been slightly toasted and sliced in half, scrape garlic on it and throw a couple of slices of fresh tomato on it. Yum!

Edith · 16th August 2007, 12:37 AM

Quote:

Originally Posted by ValenciaSon

So skip the butter and use olive oil on a piece of that bread after its been slightly toasted and sliced in half, scrape garlic on it and throw a couple of slices of fresh tomato on it. Yum!

ValenciaSon · 16th August 2007, 10:23 PM

Quote:

Originally Posted by Edith

Mantequilla lo uso de vez en cuando, y solo para cocinar.

Brian · 16th August 2007, 10:41 PM

I´ll have a racion for all of you tomorrow.

ValenciaSon · 17th August 2007, 09:28 PM

Quote:

Originally Posted by Brian

I´ll have a racion for all of you tomorrow.

Make mine of those chorizo sandwiches and a cool Tri-Naranjus!

Brian · 17th August 2007, 10:06 PM

Quote:

Originally Posted by ValenciaSon

Make mine of those chorizo sandwiches and a cool Tri-Naranjus!

Oh man, there´s nothing better than a cold glass of Trina. Very refreshing, and not too sweet.

ValenciaSon · 17th August 2007, 10:14 PM

Quote:

Originally Posted by Brian

Oh man, there´s nothing better than a cold glass of Trina. Very refreshing, and not too sweet.

It was my favorite when I was in S-land.

Edith · 17th August 2007, 10:23 PM

Quote:

Originally Posted by Brian

Oh man, there´s nothing better than a cold glass of Trina. Very refreshing, and not too sweet.

Yes!!!

13th April 2006, 10:14 PM	#1
lumpsuckerpig Forero Senior Join Date: Apr 2006 Location: Burnley England Posts: 94	Does anyone know? While I was on holiday in Tenerife last September, I ordered pan Y tomate, which I knew was obviously fresh bread with tomato on. However, this was a type of tomato paste and was absolutely great, it seemed to have a hint of garlic and was very smooth and tasty. Has anyone any idea how to make what would probably be a very simple snack to make? Also, garlic mayonnaise, any quick ideas for making this? Thanks in advance

13th April 2006, 10:54 PM	#2
Marina NFS Admin Join Date: Mar 2006 Location: Madrid Posts: 1,237	Hi lumpsuckerpig, There is a pocast where we speak about pan con tomate. We mostly prepare it by rubbin half a garlic clove and half a tomato over bread and then pouring some olive oil. But if you prefer, or you just want to preapare it for lots of people, you can pure 1/4 garlic clove and 2 or 3 tomatos and maybe a pinch of salt. I will podcast about the garlic mayonnaise very soon. Last edited by Marina; 13th April 2006 at 10:57 PM.

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17th April 2007, 09:04 PM	#4
Isra Forero Join Date: Apr 2007 Location: Madrid Posts: 15	If Marina lets me answer for her i would say that you have to care about alioli's "life" as much as with mayonnaise. If it comes bottled it should last as any other sauce and, because of its content of egg it shouldn't be out of the fridge. Mayonnaise is supposed to come from Menorca, as alioli sauce. That's what people say there. By the way, one of the traditional drinks in Menorca is the gin. Of course it wasn't born there (i guess it's british) but that island was occupied by the UK long ago.

25th April 2007, 08:35 PM	#8
Suze Forero Join Date: Apr 2007 Location: Amsterdam Posts: 30	maybe you had salmorejo on toast ?! It is like gazpacho but much thicker and much nicer > I have had it on toasted bread with raw cod or something > sushi, sevillian style ! It was great though !

15th August 2007, 12:51 PM	#9
kanana Forero Join Date: Jul 2007 Posts: 19	Pa amb tomatec!! Mmmm, I love it! I used to eat this every day in Barcelona. Now I miss it so much. I've tried to do it in London, but it not tastes the same. I need my Borge's olive oil, the bread that my grandmather makes in Mallorca and the tomatoes that my grandfather grow!!! Delicious!! kanana

16th August 2007, 10:41 PM	#16
Brian Errant in Valencia Join Date: Apr 2006 Location: Indiana, USA Posts: 1,310	I´ll have a racion for all of you tomorrow.