This technique is something I've witnessed in Italian and French homes time and again.

It's delicious, and I'm sooooooo tired of reflexive bashing that I could just rub a clove of garlic and a half a tomato over my hair and bite my pillow, is what I'm gonna do!

By dmd_kc on September 11, 2009 10:59 PM

I do this all the time. Patricia Wells calls it 'scrubbed bread' and if you have a really good tomato, it is amazing. I like it really juicy, the bread, so that it is about dripping down your arm when you eat it. Ever since I read her recipe, I've done the garlic rubbing thing many times, it works like a charm. All in all, this is simple and very effective.

By Tom P on August 19, 2009 04:55 PM

If you don't want to try it, simply don't.

I never rubbed garlic just like that on bread - something to try for me next time. But I agree that since the tomato is sliced anyways, I'll give it one more slice and put it on top of the bread.

Grilled tomatoes are pretty good.
no, no wonder bread! :)

By gloomypea on December 11, 2008 09:54 AM

Lol!!
Kudo's for chutzpah for posting this. It made me smile.
But even this technique can be 'upped' a little by using a great olive oil, a great tomato and a really good bread.
Tip to the lazy ones: Dont try this with wonder bread.
;-)

By CHEFARTIST on July 24, 2008 05:38 AM

cool, I'm all about fast but flavorful. But I think I would slice the tomato over the top.

By lia4 on July 12, 2008 01:27 AM

I agree with uvahustla. I do the garlic rub thing frequently and it does work. But tomato? That is food of the gods. Give me a real tomato over just rubbing it...and I have had tomato bread in Spain before but I can tell you it appeared they put a bit more effort into it than what is shown in that video. Plus, you're right, it would have to be an excellent tomato. Sorry or not, I am a total...+READ

I agree with uvahustla. I do the garlic rub thing frequently and it does work. But tomato? That is food of the gods. Give me a real tomato over just rubbing it...and I have had tomato bread in Spain before but I can tell you it appeared they put a bit more effort into it than what is shown in that video. Plus, you're right, it would have to be an excellent tomato. Sorry or not, I am a total tomato snob and grow numerous varieties of tomatoes including heirloom varieties. Give me the real thing any day with a drizzle of good organic olive oil and I am in a state of nirvana.-COLLAPSE

By mschow on July 11, 2008 11:56 AM

the garlic part is a pretty standard technique in italian cusine as well and does a good job of adding zip to the bruschetta.......i can't comment on the tomato though...it would have to be a very good tomato

By uvahustla on June 25, 2008 08:20 PM

Eefoodgeek, At CHOW, we're always trying to be inclusive and accessible to people who are interested in food, but may not know names like pa amb tomaquet. Sometimes keeping headlines and decks simple is the best way to insure that anyone who may want to try something new can get to the information!

Lazy Meredith

By mudaba on June 23, 2008 06:08 PM

When a tip is being advertised as a lazy person's technique, it opens itself to being ridiculed. However, if it was advertised as pa amb tomaquet,a pretty famous part of Catalan cuisine (as leek pointed out) it would probably be oohed and aahed over. It's all in the name/presentation, IMO. It's not a good or bad thing (a rose by any other name...), it's just how we foodies are wired mentally.

By eefoodgeek on June 23, 2008 03:03 PM

It's pa amb tomàquet - Catalan tomato bread. It's actually really good, but it has to be made with excellent ripe tomatoes, and a really tasty olive oil.

By leek on June 23, 2008 05:53 AM

Actually, when in Spain I have witnessed Spanish friends engage in this very technique of quick bruschetta.
It is unfortunate when "uninformed" folks feel the need to shoot off negative commentary. Suggestion: try the recipe before you rant.

By wag on June 23, 2008 02:51 AM