Introduction
Pan con Tomate, also known as Pa amb Tomàquet in Catalan, is one of Spain’s most iconic and simplest culinary treasures. This humble yet delicious dish is a staple in Catalonia and across much of Spain. Though it only requires a handful of ingredients, when made correctly, it’s bursting with flavor and authenticity. Whether served for breakfast, as a tapa, or as a side with grilled meats, Pan con Tomate brings a rustic charm and Mediterranean touch to any table.
A Brief History of Pan con Tomate
The origins of Pan con Tomate trace back to the 18th or early 19th century in Catalonia. The earliest references suggest it was a practical way for farmers and households to use up stale bread. Rubbing ripe tomatoes over hardened bread softened it and made it more palatable. With the addition of olive oil and salt, this transformed into a staple.
It later became a widely recognized cultural symbol in Catalonia and Balearic Islands. Today, it’s featured on restaurant menus across Spain and beloved by locals and tourists alike.
Why Pan con Tomate Is So Loved
- Simplicity: It uses 5 basic ingredients.
- Flavor-packed: Ripe tomatoes + olive oil = Mediterranean magic.
- Healthy: It’s plant-based, light, and uses heart-healthy olive oil.
- Versatile: Can be served alone, with jamón, cheese, or anchovies.
Ingredients
To make traditional Pan con Tomate, you’ll need:
✅ Ingredients for 2 servings:
- 2 slices of crusty country-style bread (or rustic baguette)
- 1 large ripe tomato (or 2 smaller ones)
- 1 garlic clove, peeled
- 2 tablespoons extra virgin olive oil
- A pinch of sea salt
- Optional: Serrano ham, anchovies, or Manchego cheese
How to Make Pan con Tomate (Step-by-Step)
🥖 1. Toast the Bread
Use a grill, toaster, or hot pan to lightly toast the bread slices until golden and slightly crisp. This enhances the texture and flavor.
🧄 2. Rub with Garlic
While the bread is still warm, gently rub a peeled garlic clove over the surface. A little goes a long way, so don’t overdo it.
🍅 3. Prepare the Tomato
There are two methods:
- Traditional method: Cut the tomato in half and rub the cut side directly onto the toasted bread, letting the pulp and juices soak into it.
- Alternative method: Grate the tomato using a box grater, discard the skin, and spread the pulp over the bread.
🫒 4. Drizzle with Olive Oil
Generously drizzle extra virgin olive oil over the tomato-rubbed bread. This is where the richness comes from.
🧂 5. Season and Serve
Sprinkle with a pinch of sea salt to bring out the flavors. Optionally, top with slices of jamón ibérico, cheese, or anchovies.
Serving Suggestions
- Serve Pan con Tomate as part of a tapas spread.
- Pair it with red wine or Spanish cava.
- Add protein like fried eggs, tuna, or cured meats for a more filling dish.
Tips for the Best Pan con Tomate
- Use ripe tomatoes – overripe ones work best for intense flavor.
- Choose good bread – rustic bread holds up better and absorbs flavors.
- Never skip olive oil – quality oil makes a huge difference.
- Add toppings only after mastering the classic version.
Common Variations
- Pan con Tomate with Jamón: Add thin slices of jamón ibérico or Serrano.
- Catalan version: Typically rubbed with tomato and seasoned without garlic.
- With cheese: Manchego or goat cheese works well.
Is Pan con Tomate Vegan?
Yes! The base recipe is entirely vegan. Just avoid adding animal-based toppings if you want to keep it that way.
Nutritional Information (Per Serving)
- Calories: ~180
- Fat: 10g
- Carbs: 18g
- Protein: 3g
Healthy, satisfying, and packed with flavor!
Conclusion
Pan con Tomate proves that you don’t need a complex list of ingredients to create something truly delicious. It’s one of those dishes where simplicity and quality ingredients shine. Whether you’re a beginner in Spanish cooking or a seasoned foodie, this easy-to-make recipe is a must-try.
History of Pan con Tomate
The dish originated in Catalonia during the 18th century as a way to reuse stale bread. Locals would rub ripe tomatoes over toasted slices, drizzle with olive oil, and sprinkle with salt. Today, it’s a beloved national staple found in homes, bars, and tapas restaurants throughout Spain.
🛒 Ingredients You Need
You only need 5 simple ingredients to make this classic:
| Ingredient | Notes |
|---|---|
| Rustic bread | Day-old or toasted country-style bread |
| Ripe tomatoes | Overripe is best |
| Garlic clove | Optional but adds a sharp depth |
| Extra virgin olive oil | Spanish olive oil preferred |
| Sea salt | Use flaky salt for texture |
Optional toppings: Jamón ibérico, Manchego cheese, anchovies, or olives.
🍅 How to Make Authentic Spanish Tomato Bread
Step 1: Toast the Bread
Slice the bread and toast it on a pan, in a toaster, or under a grill until golden and crispy.
Step 2: Rub Garlic (Optional)
If you love a garlicky kick, rub a peeled clove of garlic lightly over the toasted bread while it’s still hot.
Step 3: Prepare the Tomatoes
Cut ripe tomatoes in half and rub them directly onto the toasted bread, letting the juice and pulp soak in. Alternatively, you can grate the tomatoes and spoon the mixture over the bread.
Step 4: Drizzle with Olive Oil
Pour a generous amount of extra virgin olive oil on each slice.
Step 5: Add Salt
Finish with a sprinkle of sea salt. Serve immediately.
🍽️ Serving Suggestions
- As a starter or tapas dish
- With jamón ibérico or cheese for more flavor
- Serve with red wine or Spanish cava
- Pairs well with grilled fish or fried eggs
🧑🍳 Tips for Success
- Use stale or crusty bread—soft bread gets soggy fast.
- Tomatoes should be red, juicy, and very ripe.
- Always use good quality olive oil—it makes a big difference.
- Serve immediately for best texture and flavor.
✅ Is It Vegan?
Yes, the traditional version is 100% vegan, as long as you skip optional toppings like ham or cheese.
🧾 Nutritional Info (Per Slice)
- Calories: 140
- Carbs: 18g
- Fat: 7g
- Protein: 2g
- Fiber: 2g
Explore more traditional Spanish recipes on our blog—each Patatas Bravas Famous Spanish Dishes Pastel de Nata dish tells a delicious story from every corner of Spain.