The tomato bread is a meal representative of Catalonia (Northeastern Spain), consists of a slice of bread rubbed with ripe tomato half and seasoned with olive oil and salt.
It is a traditional food from the kitchens Catalan, Aragonese, and the Balearic Islands (Islas Baleares and northeastern Spain), similar to the Italian bruschetta. Workers have a history in Southern (South of Spain) who migrated to other parts of the Iberian Peninsula. He is considered one of the typical examples that define the Mediterranean diet.
The bread with tomato is made by smearing and mature medium raw tomato on a slice of bread, preferably bread "rustic", toasted or not, seasoned to taste with salt and olive oil. If desired, toast the bread once, and before spreading tomato, spreadable garlic to give it a spicy flavor.
It can be a starter, a companion of other foods and also a main course, in which case it is usually associated with: sausage, ham, cheese and omelette.
It is known that bread with tomato is inspired by the bread with olive oil, seasoned bread slices with olive oil and seasoned with a little salt. Binding of bread and oil have been present in the Mediterranean from ancient Greece. The first written reference of bread with tomato nineteenth century, devised in the countryside, in a time of abundance in tomato crops, to take advantage and thus soften the dry bread.