{"id":1806,"date":"2023-11-09T11:23:50","date_gmt":"2023-11-09T10:23:50","guid":{"rendered":"https:\/\/catalanfood.us\/?p=1176"},"modified":"2024-12-19T10:05:44","modified_gmt":"2024-12-19T09:05:44","slug":"pa-amb-tomaquet","status":"publish","type":"recipe","link":"https:\/\/catalanfood.com\/africa\/recipe\/pa-amb-tomaquet\/","title":{"rendered":"Catalan Tomato Bread"},"content":{"rendered":"<p><span class=\"subtitulo\">Pa Amb Tom\u00e0quet<\/span><br \/>\nThere are certain elements of Catalan cuisine that speak to who we are and where we come from, and pa amb toma\u0300quet says it all. It conveys a sense of waste-conscious cooking, and of the very basics: bread, olive oil, sea salt, and a special variety of \u201changing\u201d tomatoes known as toma\u0300quets de penjar. Be it breakfast, lunch, dinner, or a snack, any time is the right time for pa amb toma\u0300quet. You\u2019ll often find it served alongside meat, fish, sausage, or simply on its own. Catalans may put just about anything on bread\u2014whether olive oil and sugar, wine and sugar, or olive oil and chocolate\u2014but pa amb toma\u0300quet reigns supreme.<\/p>\n<h3>HISTORY<\/h3>\n<p>While the exact origins of pa amb toma\u0300quet are unknown, we might look to Ne\u0300stor Luja\u0301n for a credible explanation. Luja\u0301n\u2019s thesis states that one year, after an especially abundant tomato harvest in the most rural parts of Catalonia, people began to soak their dry bread in the fruit\u2019s juices and pulp, letting nothing go to waste. The idea of a waste-conscious cooking is an integral part of Catalan history, as seen time and time again.<\/p>\n<h3>TRADITIONS:<\/h3>\n<p><strong>THE \u201cHANGING\u201d TOMATO, A TRADITIONAL CATALAN VARIETY <\/strong><\/p>\n<p>The hanging tomato is an age-old plant that has adapted to the particular climatic conditions of els Paisos Catalans. While there are several varieties, their key attribute is that they have not been genetically modified, unlike many other modern tomato plants, and so remain genetically identical to their wild ancestors. Unfortunately, these varieties are in the minority, but thanks to their taste, texture, and aroma, as well as their association with local and sustainable agriculture over industrial methods, their demand continues to grow.<br \/>\nThe term \u201changing,\u201d or, de penjar, in toma\u0300quets de penjar describes the plant\u2019s post-harvest conservation: a group of fifteen to thirty tomatoes are knotted, strung together into bunches, then hung.<\/p>\n","protected":false},"featured_media":4828,"template":"","meta":{"_acf_changed":false},"class_list":["post-1806","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Catalan Tomato Bread | Catalan Food Africa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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