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.
Ingredients
Para el pan con tomate
- 4 slices (about 160 g)rustic bread, sliced 1.5-2 cm thick
- 2 medium (about 240 g)ripe tomato
- 1garlic clove, peeled
- 20 mlextra-virgin olive oil
- 2 gflaky sea salt
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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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