Its humble origins do not stop it from boasting plenty of character. Every bite captures the essence of an Aragón that knows how to combine tradition and flavor, ham and tomato, all served over fried bread that acts as the perfect canvas for this simple yet powerful symphony.
It is served at festivals, rediscovered at home and never disappoints. Best of all, it remains faithful to its traditional recipe, like those things that do not need to change to keep winning people over.
INGREDIENTS FOR PREPARING MAGRAS CON TOMATE
Teruel ham (thick slices) – 6 pieces Ripe tomatoes – 10 or 800 g canned natural tomatoes Country bread – 6 slices Whole milk – 1/2 liter Dry white wine – 1 glass White wine vinegar – 1 glass Garlic, sugar, salt, extra-virgin olive oil – to taste Egg (optional) – 1 Herb bundle (parsley, thyme, bay leaf) – 1
HOW TO PREPARE ARAGONESE MAGRAS CON TOMATE STEP BY STEP
Start by soaking the ham in lukewarm milk for 15 to 20 minutes to soften its saltiness. Meanwhile, peel and chop the tomatoes, removing the skin and seeds: the sauce will benefit from it. In a pan with hot oil, sauté the tomatoes with the herb bundle, a pinch of sugar and salt. Let everything cook over medium heat for 10 minutes. Turn off the heat and set aside. Drain the ham well and place it in a pan with oil and sliced garlic. Once it releases its aroma, remove it. Do not discard the soaking milk: you will need it shortly. Mix the beaten egg with the used milk and soak the slices of bread in it. Fry them until golden and place them on absorbent paper. In the same pan used for the bread, add sugar and let it caramelize slightly. Add the wine and vinegar and cook for five minutes. The sauce should be glossy, with a touch of acidity. Now it is time to assemble the dish: in a clay casserole, place the bread first, followed by the ham, and cover everything with the tomato sauce. Finally, pour the wine reduction over the top and heat everything together for a couple of minutes. Serve hot. You can add a fried egg if you are looking for something more substantial or serve it with white rice. But the true luxury is having crusty bread nearby and time to mop up the sauce without rushing.
AN ARAGONESE RECIPE WITH A LONG HISTORY
Magras con tomate appear in 19th-century cookbooks and were mentioned in novels by Benito Pérez Galdós. Vázquez Montalbán renamed them "magras turolenses" and advocated using lightly cured ham to achieve a juicier texture.
Today, they still reign at festivals such as the Sanfermines and at Aragonese food fairs. Few things are as irresistible as simplicity done well. And if it is served in a clay casserole… that says it all.
