[3] The dish is served accompanied with any sorts of sausages (cured botifarres, xoriço, fuet, Iberian ham, etc.

Widely regarded as the epitome of Catalan cuisine and identity, some sources claim it is actually a relatively recent (mid to late 19th century) in all the Mediterranean coast of Spain.

[5] The cook, born in 1938, remembers his grandmother explaining that her parents used to eat a dish called pa amb tomàquet.

[5] With better precision, Catalan cooking historian Nèstor Luján says that the first written reference is from 1884 and, according to his thesis, the recipe would have been created in the rural world during an abundant tomato harvest.

[5] The dish shares some similarities with the tomato and olive oil-rubbed ħobż biz-Zejt of Malta, with the pan-bagnat of Nice, in the Provence region of France, the tomato-topped version of Italian bruschetta.