Hanging Tomatoes

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As a catalan, I thought that, as usual, a foreign site wouldn’t get the idea of pa amb tomàquet right, before reading the article. My bad, I was wrong, it was pretty accurate. The only detail that needs correction it’s the garlic. Bread-tomato-olive oil-salt is the constant. Garlic, rubbed on the bread slice surface is optional and the bread has to be toasted, so it offers a rough surface to be rubbed, it makes no sense doing that on a fresh bread surface. Those tomatoes have a thick skin and are very juicy inside, when you rub a half of those tomatoes on bread, you are left with only the skin in your hand, all the pulp gets spread on the bread.

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