Pa amb tomaquet

Image of a particularly beautiful cloudy sky that has absolutely nothing to do with pa amb tomaquet.

If you are searching for something new to do with the big juicy red tomatoes, here's the recipe for you. I found it while "leafing through" the pages of www.amateurgourmet.com the food BLOG written by Adam Roberts.

This recipe is so very simple and so amazingly perfect. It is a staple in Catalonia, Barcelona. Why it isn't a staple in this area, where we have the most perfect tomatoes, I don't know! Maybe after today?

First, call the Bishop Hill Colony Bakery (309-927-3042) (or your favorite) and ask what day they will have baguettes. BHCB's baguettes are fresh and smell of yeast. If you're serving this as your main course, the baguette will serve three or two or one. If you are serving as a part of something else it may serve up to 6 but I'd have plenty on hand - it's just that good.

Slice the baguette down the length. Toast the cut side in a toaster oven or your broiler until golden and crisp (on the cut side only.) I suppose you could accomplish this on the grill - I've not tried.

Rub the freshly toasted bread with a garlic clove. Obviously, you don't want to skimp so use enough to impart the garlic on the toasted side of each piece.

Slice fresh ripe tomatoes in half and rub the cut halves on the bread until it glistens red. It will be pulp, juice and seeds.

Drizzle on some good quality olive oil, sprinkle with salt (I use Kosher) and serve while still warm.

I thought it went well with Leonard Kreusch Rheinhessen Kabinett but you probably have a better grip on wine than I. One could argue a big glass of cold milk would be perfect.

The addition of this recipe is perfect for a September evening, still warm from the autumn sun, sitting in the screened porch with people you enjoy, a glass of wine and pa amb tomaquet. Life is good for the gardener!