Looking for the best way to use summer tomatoes? Then you have to try Pan con Tomate! This Spanish Tomato Bread recipe is a super quick and easy to make, and bursting with delicious, fresh flavors that will keep you coming back for more!
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While traveling to Spain last summer, I was absolutely blown away by the amazing food! Most of the dishes I tried were simple, but perfectly prepared, and the memory of those amazing flavors still makes my mouth water.
Of course, I couldn't wait to recreate some of those dishes once I returned home, and this Pan con Tomate (meaning "bread with tomato") has become one of my favorites! This traditional Catalan recipe is made by grilling or toasting bread, rubbing it with fresh garlic, and then topping it with fresh tomatoes, salt, and olive oil.
It sounds basic (and it is), but when made with the best + freshest ingredients, the flavors are truly unforgettable!
You are going to love this simple, but scrumptious recipe! These Spanish Tomato Toasts are super easy to make (you can throw them together in minutes), and the flavors and textures are truly divine. The recipe is versatile, too ... serve it for breakfast, as a snack or tapa, or as a light lunch or dinner.
Ready to try these delicious toasts for yourself? Keep reading for the easy recipe, plus lots of helpful tips and information!
Frequently Asked Quesitons (FAQ)
While you can find Pan con Tomate served throughout Spain, it originated in Catalonia, where it's called called Pa Amb Tomàquet. This autonomous community has its own language (Catalan) and is located in northeastern Spain. Its capitol is Barcelona.
Pan con Tomate is a traditional Catalan food that's served throughout Spain. It's made with grilled or toasted bread that's been rubbed with garlic. Fresh tomatoes are then either rubbed directly on the bread, or grated and then spooned on top. The toasts are seasoned with salt and drizzled with olive oil before serving.
Pan con Tomate is called pa amb tomàquet in Catalonia. You may also see it called pan tumaca is other parts of Spain. Regional variations (such as Mallorca's pa amb oli) can also be found in different areas of the country.
Traditionally, Pan con Tomate is made with a thin, flat loaf of bread. However any rustic-style artisanal bread that will stand up to the juicy tomatoes can be used. I recommend using ciabatta.
The best tomatoes for Pan con Tomate are the freshest, most flavor tomatoes you can find. Heirloom tomatoes or tomatoes fresh from your garden or the farmers market will work best.
Ingredients
This Catalan Tomato Bread recipe uses simple, fresh ingredients that are easy to find ... choose the best you can find for the tastiest results! Here's what you'll need:
- Tomatoes - Of course, you'll want to use the absolute best tomatoes you can find ... think heirloom tomatoes, or tomatoes from the farmers market or your garden.
- Bread - Look for a flat (ish) loaf of crusty bread. I find that Ciabatta works great for this recipe, although other rustic, artisanal breads may also be used.
- Garlic - Fresh garlic has a wonderful taste and bite that pairs perfectly with this recipe's warm Mediterranean flavors.
- Olive Oil - Use a highest quality extra virgin olive oil for this recipe, Spanish if you have it.
- Salt - Use top quality salt for the purest flavor. I used kosher salt to season the tomatoes (sea salt will also work), plus a pinch of Maldon Sea Salt Flakes as a finishing touch.
One of the best things about this recipe is that it's naturally vegetarian, vegan, and dairy free ... which means everyone at your table can enjoy it!
You'll Also Need
To prepare the recipe, you'll need a serrated knife to cut the bread, as well as a baking sheet to toast it (these sheet pans are my fave). You'll also need a box grater and a medium bowl to prep the tomatoes.
How to Make Pan con Tomate
There are different ways to make Pan Tumaca, but this version (which uses a box grater) is my favorite! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep bread. Start by cutting your bread in half horizontally. Then cut bread into slices about 3 inches wide, then cut each long slice in half again. Drizzle bread with olive oil and sprinkle lightly with salt, then broil until browned and crisp. Tip: A little char on the edges is okay, but watch the bread closely so it doesn't burn.
- Rub bread with garlic. Once the bread is toasted, rub it with a halved garlic clove.
- Grate + season tomatoes. Cut your tomato in half, then hold the cut side against your box grater with a flat palm. Grate the tomato, removing all the flesh, and discarding the peel. Season the tomato sauce lightly with salt. Tip: Using a flat palm to grate the tomato helps to easily separate the flesh from the peel (and it's safer, too!).
- Serve. There are a few ways to serve these toasts. If you know they'll be eaten right away, divide the grated tomato between the toasted bread, then drizzle with olive oil and finish with a pinch of crushed Maldon Sea Salt Flakes (or more kosher salt). If the toasts won't be eaten immediately, serve the grated tomato in a small bowl alongside the toasted bread, with some olive oil and a small dish of salt, so people can assemble their own toasts.
And that's really all there is to it ... in just a few minutes your homemade Pan con Tomate recipe is ready to savor and enjoy!
Recipe Tips
Because this recipe is so simple, it really relies on high quality ingredients. Here are some easy tips to keep in mind for the best results:
- Choose the freshest tomatoes. Most of this recipe's success relies on the quality of your tomatoes. I'd recommend using garden fresh tomatoes or ones from the farmers market. Heirloom tomatoes work great! Whatever type of tomato you do use though, make sure it tastes great.
- Use sturdy bread. The bread needs to be able to stand up to the juicy tomato topping without falling apart. I find that ciabatta works really well, but other rustic breads may also be used.
- Be generous with the olive oil. Rich, high quality olive oil elevates both the bread and the fresh tomatoes, while imparting its own flavor, too. Don't be afraid to be generous when drizzling it over the bread and when topping the tomato toasts.
- Assemble, then serve right away. The contrast between the crunchy bread and the juicy tomatoes is what makes this snack absolutely irresistible. Don't assemble the toasts until right before they'll be eaten, or the bread will get soggy.
Variations
Spanish Tomato Bread is one of those recipes where there simple flavors really shine through and where more is not necessarily more! If you can't resist tweaking the recipe though, here are some ideas to try:
- Rub the tomatoes directly on the bread. Instead of grating the tomatoes, prepare the toasts the authentic Catalan way by rubbing the tomatoes directly on the bread. It's lighter on the tomato topping, but still delicious.
- Stir the garlic into the tomatoes. This is my favorite variation and perfect for garlic lovers! Instead of rubbing the garlic onto the toasted bread, stir a clove of minced garlic into the grated tomatoes. It's less messy, and you get a stronger garlic flavor.
- Mix in a dash of sherry vinegar. In some regions of Spain, they add a little sherry vinegar to the tomato mixture. If your tomatoes are less than stellar, this would be a great way to introduce a little acidity and perk up the overall flavor profile.
- Sprinkle on some spicy heat. If you like your foods with a little kick, try sprinkling the toasts with a pinch of crushed red pepper flakes or a dash of spicy pimentón.
- Add a topping. Occasionally, this tasty Spanish Tomato Toast comes with an extra topping ... thinks slices of manchego cheese, olives, fresh herbs (such as rosemary, oregano, or parsley), or roasted mushrooms (or other veggies). If you're not vegetarian, you could also add boquerones (anchovies) or a slice of jamón.
Serving Suggestions
You can serve these versatile toasts for breakfast, lunch, or dinner! Enjoy them on their own, or pair them with a Green Salad for a light meal. They also make a popular snack ... try pairing them with other tapas, appetizers, and small bites, such as Romesco Sauce with calçots (or Grilled Veggies), Caprese Skewers, Baked Feta Dip, or Stuffed Dates, for a low key party spread!
Related Recipes
Looking for more fresh tomato ideas? You'll love these recipes, too:
- Tomato Crostini
- Fresh Tomato Toasts
- Tomato Galette
- Caprese Freekeh Salad
- Tomato Feta Pie
- Burrata Caprese
- Fresh Tomato Pasta
- Tomato Avocado Sandwich
- Roasted Grape Tomatoes
- Tomato Fried Rice
- Tomato Onion Salad
Pan con Tomate
Ingredients
- ½ loaf ciabatta, or other rustic bread (about 8 ounces / 227 grams)
- 3 to 4 tablespoons extra virgin olive oil, divided
- 1 large garlic clove, halved
- 1 large (11.9 ounce / 338 grams) tomato, halved
- kosher salt
- Maldon sea salt flakes (optional)
Equipment
Instructions
Prepare Bread:
- Preheat broiler with rack in upper position.
- Cut bread loaf in half horizontally. Keeping halves together, cut into 3 cross-wise slices about 3 inches wide. Then cut each of these cross-wise slices in half through the middle. (You should have 12 small pieces of bread total).
- Place bread on baking sheet, cut side up. Drizzle with olive oil (about 2 tablespoons), then sprinkle lightly with kosher salt.
- Broil bread until lightly browned and crisp (about 2 to 3 minutes), watching closely so it doesn't burn.
- Rub cut side of garlic cloves over toasted bread. Set aside.
Prepare Tomato:
- While bread cooks, place a box grater in a bowl. Hold cut side of tomato against box grater with a flat palm, then grate tomato flesh into bowl (keeping palm flat). Discard skins.
- Season tomatoes lightly with kosher salt (to taste).
Assemble Toasts:
- Spoon tomatoes over toasted bread.
- Drizzle with more olive oil. Top with a pinch of crushed Maldon Sea Salt Flakes (or more kosher salt).
- Serve immediately. Enjoy!
Notes
Nutrition
