About This Recipe
Pan con tomate is one of those recipes that proves how simple ingredients can make something unforgettable. This Catalan specialty is made by rubbing fresh, ripe tomatoes onto toasted bread and finishing with garlic, olive oil, and salt. It’s a dish you’ll find in tapas (one of my favorite are patatas bravas) bars all over Spain — crisp, juicy, and bursting with Mediterranean flavor. Oh, and don’t forget to make a Tinto de Verano to have with your tapas.
Whether you call it pan con tomate, pan de tomate, tomate con pan, or pa amb tomàquet, it’s a recipe worth mastering.
Why You’ll Love This Recipe
- Authentic but simple — just 5 ingredients, ready in under 20 minutes.
- Versatile — serve as a snack, appetizer, side dish, or part of a tapas platter.
- Seasonal & fresh — a perfect way to use summer tomatoes.
- Make it your own — enjoy it vegan as-is or add cheese, anchovies, or jamón for a Barcelona-style variation.
How to make pan con tomate
Selecting the Best Tomatoes
- Tomatoes: Use ripe, juicy tomatoes — heirlooms or vine-ripened are best. Out of season? Use high-quality canned whole tomatoes.
- Bread: Rustic, crusty bread like ciabatta, sourdough, baguette, or even traditional coca bread from Catalonia. Thick slices are key, so the bread doesn’t go soggy.
- Olive Oil: Use extra virgin olive oil for the best flavor. A peppery Spanish olive oil works beautifully.
- Garlic: Rubbing a raw clove over warm, toasted bread adds a subtle kick.
- Flaky Sea Salt: Don’t skip this.
How to Make Pan Con Tomate (Step by Step)
Preparing the Tomatoes
Grating: Cut in half and grate on the coarse side of a box grater. Discard the skins. Season the pulp with olive oil and a pinch of salt.
Straining: Optional, but I don’t recommend it.
Preparing the bread
Toast the bread: Drizzle slices with olive oil and toast until golden and crispy. You can use a sheet pan in the oven, stovetop grill pan, or air fryer.
Rub with garlic: Peel a garlic clove and gently rub it onto the warm toast. The heat helps release its aroma.
Add the tomato mixture: Spoon the grated tomato pulp over the bread.
Finish & serve: Drizzle with a little more olive oil and sprinkle with flaky sea salt. Enjoy immediately.
Variations & Serving Ideas
- Barcelona-style: Serve with jamón ibérico or manchego cheese for a true tapas bar experience.
- Vegan Tapas Night: Pair with olives, roasted peppers, and gazpacho.
- Simple snack: Add avocado slices for a heartier toast.
- Bruschetta vs. Pan con Tomate: Italians top bread with chopped tomatoes (bruschetta al pomodoro), while Spaniards rub the tomato directly or use grated pulp.
Tips from One Home Cook to Another
- Tomato tip: Rubbing the tomato directly onto bread is the traditional Catalan method. Grating is easier for serving larger groups.
- No fresh tomatoes? Use canned whole tomatoes — grate or pulse in a blender.
- Make ahead: The tomato pulp can be stored in the fridge for 1–2 days, but always toast bread fresh before serving.
- Best bread choice: Ciabatta and sourdough hold up best, but any rustic loaf works.
FRequently asked questions
Pan con Tomate
Equipment
Ingredients
- 1 ripe tomatoes
- 1 loaf of rustic crusty bread like a baguette or country loaf
- Extra virgin olive oil
- 1 garlic cloves
- Flaky sea salt
Instructions
- Grate the tomatoes on the coarse side of a box grater, discarding the skins.
- Season the tomatoe pul with a pinch of salt and a small gulp of olive oil. Set the tomato pulp aside in a bowl.
- Slice the bread thickly, drizzel with olive oil, toast the slices until they are golden brown and crispy.
- Peel the garlic clove and rub with it the toasted bread slices.
- Spoon the grated tomato pulp onto the toasted bread slices.
- Finish with a pinch of flaky sea salt on each slice. Serve immediately while the bread is still warm.
Notes
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the bread slices in a single layer on a baking sheet. Bake for about 10-15 minutes, or until the bread is golden brown and crispy. You may need to flip the slices halfway through for even toasting.
- Preheat your air fryer to 350°F (175°C) for about 3 minutes. Place the bread slices in a single layer in the air fryer basket. Make sure not to overcrowd the basket. Air fry the bread slices for about 3-5 minutes. Check them halfway through and flip if necessary. The bread should be golden brown and crispy.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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