Pan con Tomate
Pan con Tomate is crisp, warm bread rubbed with sweet ripe tomato and a whisper of garlic, then finished with fruity olive oil and sea salt. It is fresh, fragrant, and beautifully simple, with juicy tomato soaking into the toasted crumb while the edges stay crunchy.
Nutrition · per serving
Ingredients
5 itemsPara el pan con tomate
Tips
- •Use very ripe, juicy tomatoes; the dish depends on their flavor more than on any other ingredient.
- •A rustic country loaf or ciabatta-style bread with an open crumb works best because it absorbs the tomato without collapsing.
- •If serving as part of breakfast or tapas, you can add a few extra flakes of salt at the table and a final thread of olive oil just before eating.
Steps
- 1
Toast the bread until the outside is crisp and lightly golden but the center still has a little give, about 2-3 minutes per side in a hot pan, grill, or toaster. A slightly rough, well-toasted surface helps the tomato soak in better.
4 slices (about 160 g) rustic bread, sliced 1.5-2 cm thick - 2
Cut the tomatoes in half crosswise. While the bread is still hot, lightly rub one side of each slice with the peeled garlic clove; use a gentle hand so the garlic perfumes the bread without overpowering it.
2 medium (about 240 g) ripe tomato1 garlic clove, peeled4 slices (about 160 g) rustic bread, sliced 1.5-2 cm thick - 3
Rub the cut side of the tomato halves over each slice, pressing firmly so the pulp, juice, and a little flesh coat the surface. Discard most of the skins when you can no longer grip them easily. The bread should look juicy but not soggy.
2 medium (about 240 g) ripe tomato4 slices (about 160 g) rustic bread, sliced 1.5-2 cm thick - 4
Drizzle each slice with extra-virgin olive oil and finish with flaky sea salt. Serve immediately while the toast is still crisp at the edges.
20 ml extra-virgin olive oil2 g flaky sea salt4 slices (about 160 g) rustic bread, sliced 1.5-2 cm thick
Origin & History
Pan con Tomate, known in Catalan as pa amb tomàquet, is a classic bread preparation from Catalonia that spread widely across Spain. Traditionally made to revive day-old bread, it relies on ripe tomatoes, olive oil, garlic, and salt to create something simple but deeply flavorful.
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