Mar 5 14:50
8 mos ago
49 viewers *
Spanish term
Tomate payés
Spanish to English
Other
Cooking / Culinary
Translating a menu and I'm struggling to figure out what exactly "tomate payés" is. I know there is a type of bread called pan de payés, so could it just be another way of saying pan con tomate?
Burrata Trufada Con Berenjenas Escabechadas, Higos Frescos Y Tomate Payes
Any ideas?
Burrata Trufada Con Berenjenas Escabechadas, Higos Frescos Y Tomate Payes
Any ideas?
Proposed translations
(English)
4 +3 | Catalonian garden tomato | Alberto de Antonio Rivera |
4 +1 | tomato bread | patinba |
Proposed translations
+3
1 hr
Selected
Catalonian garden tomato
Literally, "tomate payés" would be "tomate grown by a Catalonian peasant", but this seems too long to be used.
Peer comment(s):
neutral |
Juan Jacob
: That is "pagès".
18 mins
|
agree |
philgoddard
: Or 'locally grown', or 'heritage/heirloom', if that is the case.
33 mins
|
agree |
Elizabeth Joy Pitt de Morales
2 hrs
|
agree |
neilmac
: I agree with "locally grown" too...
2 hrs
|
4 KudoZ points awarded for this answer.
Comment: "I selected this as the most helpful but I actually ended up keeping it in the original language: "payés tomatoes". Thanks!"
+1
2 hrs
tomato bread
I think you are right Mark, it is another way of saying pan con tomate (a bit like garlic bread). I attach a recipe. For the menu you could call it Mediterranean tomato bread for example.
1. The bread. It’s true that you can make it with any type of bread, but if you’re looking for the original, most authentic and traditional, choose a rustic sourdough loaf called pan de payés. And…more importantly, it’s got to be toasted.
2. Salt. Sprinkle it on the bread, to taste, before the tomato. The salt will spread more easily as you rub the tomato over the slice of bread.
3. Tomato. It’s very important to use tomatoes on the vine or hanging tomatoes. The latter have lost their acidity and the water from the pulp and have a much more intense flavour. Cut the tomato in half across the middle and rub it on the bread. You’ll see that once you’ve finished you’ll be left with just the skin and the bread will be nice and moist.
4. Olive oil. The finishing touch. It has to be extra-virgin olive oil. You can choose the variety (arbequina, picual, picuda…) and intensity according to the flavours and foods you’re going to serve with the pan con tomate.
1. The bread. It’s true that you can make it with any type of bread, but if you’re looking for the original, most authentic and traditional, choose a rustic sourdough loaf called pan de payés. And…more importantly, it’s got to be toasted.
2. Salt. Sprinkle it on the bread, to taste, before the tomato. The salt will spread more easily as you rub the tomato over the slice of bread.
3. Tomato. It’s very important to use tomatoes on the vine or hanging tomatoes. The latter have lost their acidity and the water from the pulp and have a much more intense flavour. Cut the tomato in half across the middle and rub it on the bread. You’ll see that once you’ve finished you’ll be left with just the skin and the bread will be nice and moist.
4. Olive oil. The finishing touch. It has to be extra-virgin olive oil. You can choose the variety (arbequina, picual, picuda…) and intensity according to the flavours and foods you’re going to serve with the pan con tomate.
Peer comment(s):
agree |
Adrian MM.
: https://cookpad.com/mx/recetas/14890344-pan-de-payes-con-tom...
16 hrs
|
Yes. Thank you!
|
Reference comments
22 mins
Reference:
Is there a connection with Catalonia?
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Note added at 23 mins (2024-03-05 15:14:33 GMT)
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https://www.barcelonaphotoblog.com/2008/06/pa-de-pays-tradit...
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Note added at 23 mins (2024-03-05 15:14:33 GMT)
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https://www.barcelonaphotoblog.com/2008/06/pa-de-pays-tradit...
Peer comments on this reference comment:
agree |
Adrian MM.
: if 'Catalonia' extends to Andorra and the Balearics.
1 day 1 hr
|
36 mins
Reference:
Ref.
I agree with Andy that it may just be the tomate de payés. If the pan de payés is a "country loaf", then perhaps "country tomatoes" may work, unless someone can come up with something more original.
https://www.theguardian.com/food/2019/jul/22/20-best-tomato-...
Traditionally, for pan con tomate people used bread that was a day or two old, which would come to life with the juice of the tomato. My favourite is pan de coca (a Catalan flatbread) or alternatively pan de payés (country loaf), or a slice of sourdough. In the Basque country they often use a baguette, though this wouldn’t be my first choice, as once rubbed with tomato the soft texture can become too pasty. Look for bread with a good crust and quite an open airy texture – not dense and solid – that will crisp up nicely if you are toasting it. Industrial sliced bread won’t do, as it will just become a mush.
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Note added at 1 hr (2024-03-05 16:25:11 GMT)
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Perhaps "garden-fresh tomatoes."
https://www.theguardian.com/food/2019/jul/22/20-best-tomato-...
Traditionally, for pan con tomate people used bread that was a day or two old, which would come to life with the juice of the tomato. My favourite is pan de coca (a Catalan flatbread) or alternatively pan de payés (country loaf), or a slice of sourdough. In the Basque country they often use a baguette, though this wouldn’t be my first choice, as once rubbed with tomato the soft texture can become too pasty. Look for bread with a good crust and quite an open airy texture – not dense and solid – that will crisp up nicely if you are toasting it. Industrial sliced bread won’t do, as it will just become a mush.
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Note added at 1 hr (2024-03-05 16:25:11 GMT)
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Perhaps "garden-fresh tomatoes."
Discussion
"tomate (de) payés" which are typically smaller, rounder and paler than other varieties.