Tomato coca
The most popular dish of the holidays...
Whether gathering with family and friends to treat guests to some finger food, or simply preparing a traditional mid-morning almuerzo, an afternoon snack, or a savory treat, one of the most beloved traditional staples in La Vall d’Uixó and throughout the province of Castellón is the traditional tomato coca.
Its preparation varies slightly from town to town; in some areas, it is served covered, much like a Galician empanada. However, in our local bakeries, the most iconic version is open-faced, showcasing a rich, oven-baked tomato and pepper reduction topped with tuna, hard-boiled egg, pine nuts, and a light dust of flour.
Ingredients
Dough
- ¼ glass of beer or white wine
- ¼ glass of olive oil
- 1 tablespoon of vinegar
- 1 teaspoon of salt
- Flour (as much as the dough absorbs)
Pisto
- 1.5 kg of ripe tomatoes
- 1 medium red bell pepper
- 1 medium onion
- 2 cans of tuna (drained)
- A handful of pine nuts
- 2 hard-boiled eggs
- A little flour (for dusting) and 1 tablespoon of olive oil
Preparation
Mass
- Knead all the ingredients together, working the dough thoroughly until it becomes smooth and no longer sticks to your hands. Then, let it rest for about 30 minutes to make it easier to roll out.
- Roll out the dough to your desired thickness and carefully transfer it onto a baking sheet lined with parchment paper.
Pisto
- Heat the olive oil in a pan and sauté the onion and red bell pepper, keeping in mind they will finish cooking in the oven. Next, add the ripe tomatoes and a pinch of sugar to balance the acidity, then season with salt to taste. Let the mixture cool slightly, then stir in the chopped hard-boiled eggs, drained tuna, and pine nuts until well combined.
- Before spreading the tomato mixture over the rolled-out dough, prick the base all over with a fork to prevent air bubbles. Once the filling is evenly spread, lightly dust the top with a little flour.
- Drizzle with a tablespoon of olive oil and bake in an oven preheated to 200°C (390°F) using conventional top and bottom heat. Bake for approximately 30 minutes until the edges are golden brown. Let it cool before slicing, and it is ready to enjoy!
