Pan con Tomate

Catalan Tomato-Rubbed Bread

Crisp rustic bread is rubbed with garlic and ripe tomato until the crust becomes juicy and fragrant. Extra-virgin olive oil and flaky sea salt complete this simple, intensely flavorful tapa.

Nutrition · per serving

220kcal

7gProtein

31gCarbs

9gFat

3gFiber

2 servings

Ingredients

5 items

Tomato Bread

rustic country bread4 slices, about 160 g total

ripe tomato1 large ripe tomato, about 180 g

garlic1 small clove

extra-virgin olive oil2 tablespoons

flaky sea salt1/4 teaspoon, or to taste

Tips

•Use a ripe, juicy tomato and sturdy bread with an open crumb; very soft sandwich bread will become soggy.
•For the most traditional texture, rub the tomato directly onto the toast. Spoon-on grated pulp is useful when the tomato is difficult to rub or when extra tomato is desired.
•Serve as a tapa, breakfast, or accompaniment to grilled vegetables and legumes.

Steps

1
Preheat a grill, grill pan, or toaster to high heat. Toast the rustic country bread for 1 to 2 minutes per side, until crisp at the edges and lightly browned but still sturdy.
4 slices, about 160 g total rustic country bread
2
Cut the garlic clove in half. While the toast is hot, rub the cut side gently over one side of each slice, using more or less garlic according to taste.
1 small clove garlic
3
Halve the ripe tomato crosswise and rub the cut side directly over the toasted bread so its pulp and juice soak into the crust. For the alternative method, grate the tomato flesh over a bowl, discard the skin, and spoon the grated pulp onto the bread.
1 large ripe tomato, about 180 g ripe tomato
4
Drizzle the bread generously with extra-virgin olive oil and finish with flaky sea salt. Serve immediately while crisp and juicy.
2 tablespoons extra-virgin olive oil1/4 teaspoon, or to taste flaky sea salt

Origin & History

Pa amb tomàquet originated in Catalonia and became a staple of Catalan home cooking and tavern meals. Known in Spanish as pan con tomate, it is traditionally served as a tapa or alongside grilled meats, vegetables, and cheeses.

Pregnancy

No specific concerns.

Breastfeeding

No specific concerns.

spanish catalan vegan tapa tomato grilled bread

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Steps

Preheat a grill, grill pan, or toaster to high heat. Toast the rustic country bread for 1 to 2 minutes per side, until crisp at the edges and lightly browned but still sturdy.

4 slices, about 160 g total rustic country bread

Cut the garlic clove in half. While the toast is hot, rub the cut side gently over one side of each slice, using more or less garlic according to taste.

1 small clove garlic

Halve the ripe tomato crosswise and rub the cut side directly over the toasted bread so its pulp and juice soak into the crust. For the alternative method, grate the tomato flesh over a bowl, discard the skin, and spoon the grated pulp onto the bread.

1 large ripe tomato, about 180 g ripe tomato

Drizzle the bread generously with extra-virgin olive oil and finish with flaky sea salt. Serve immediately while crisp and juicy.

2 tablespoons extra-virgin olive oil1/4 teaspoon, or to taste flaky sea salt