...and as per tomato bread, here you've touched a fiber very close to home dear @pat :)... "pa amb tomaquet" is something almost exclusive to Catalonia -albeit, like many other things related to food, living in this global world, nothing is any more limited to the area where it first saw the light. Having said that, there are similar dishes in other Mediterranean areas (Pan-bagnat in Nice, Meze dakos in Crete...)
The story behind this practice in Catalonia, which is as common among Catalans as tea is among English, lays in a necessity. Back in the 18th century, Catalonia was suffering a brutal repression from the Spanish King Philip V after having lost the war of 1701-1714. Taxation on property (cadastro) had been introduced to punish those territories that fought for their freedoms against the absolutist regime of the crown of Castille. Among those suffering the most (as always!) were the farmers. In those dark days, everything was scarce, including grain to make fresh bread, so rural families baked their bread once a week only in large loafs appropriately called "pa de pagès" (Catalan for "farmers' bread"). As the week advanced, the bread became progressively stale, so by the end of it the bread had gone too hard and dry to be eaten. Here the ingenuity of the farmers comes into scene: by soaking the stale bread by rubbing a tomato (which btw had been introduced to Europe from the Americas just two centuries earlier), the remains of the loaf could be eaten until the next batch would be baked the following week. On top of the tomato, a pinch of salt and a generous measure of olive oil (of course!) -all of the Mediterranean countries are lands of olives- would create the delicious side dish we all know and love.
These days, "bread with tomato Catalan-style" -or tomato bread as is called by some, albeit technically is not- is served as a side dish in many restaurants in other countries too. Note though that under that banner I've encountered absolute aberrations in my travels, like spreading liquid tomato onto the bread (ugh!), inserting slices of tomato instead of rubbing it... The proper way is to take a "tomacó" (also known as a tomaquet de penjar", Catalan for 'tomato for hanging' -literally! It has this name because is a type of tomato that is best preserved hanging without touching any surface. It's a special breed of tomato that has a soft pulp that can be better rubbed onto the bread and very little water, after all drowning the bread is not the aim!), then a loaf of "pa de pagès" or similar (this bread has a bit of consistency so one can energetically rub the tomato without breaking the loaf. The famous ciabatta can be a really good substitute too) which you should toast a bit in a pan, a measure of good strong olive oil (no, you can't make tomato bread with corn or palm oil, sorry!) and a pinch of salt. The end result should resemble something like this. A variation also very common here in Catalonia is adding a bit of garlic, which confers a pungent taste. A garlic clove is to be gently rubbed onto the bread BEFORE rubbing the tomato.
I'm getting peckish... sorry guys, gotta go to make some now :))