Pan con tomate

Ingredients

• 1ripe tomato
• 1 loafrustic crusty bread, such as a baguette or country loaf
• to tasteextra virgin olive oil
• 1garlic clove
• to tasteflaky sea salt

Instructions

1. 1

   Grate the tomato

   Grate the tomato using the coarse side of a box grater, leaving the skin behind.

2. 2

   Season the pulp

   Add a pinch of salt and a small drizzle of olive oil to the tomato pulp. Set it aside in a bowl.

3. 3

   Toast the bread

   Cut the bread into thick slices and drizzle with olive oil. Toast until golden brown and crisp.

4. 4

   Rub with garlic

   Peel the garlic clove and rub it over the toasted bread slices.

5. 5

   Add the tomato

   Spoon the grated tomato pulp over the toasted bread.

6. 6

   Finish and serve

   Sprinkle each slice with a pinch of flaky sea salt. Serve straight away while the bread is still warm.

What is pan con tomate?

Pan con tomate, known in Catalan as pa amb tomàquet, is bread topped with tomato and olive oil. It is closely associated with Catalonia and is now a familiar Spanish tapa.

This version grates the tomato and seasons the pulp before spooning it onto toasted bread. The contrast between crisp toast and juicy tomato is what makes the simple combination work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2 calories, 0g protein, 1g carbs, 0g fat.

The bread provides most of the carbohydrates, while the olive oil contributes most of the fat; the tomato adds a little carbohydrate, and this simple topping contains little protein. To make a more balanced plate, serve it with a protein-rich tapa and some vegetables.

Choosing the ingredients

Ripe tomato: choose one that feels yielding and smells fragrant, as it needs to grate into a juicy pulp.

Rustic bread: a sturdy loaf with a good crust holds the topping better than soft sandwich bread. Cut it thickly so the centre stays substantial beneath the tomato.

Olive oil and salt: extra virgin olive oil brings a fruity finish, while flaky salt adds a little crunch. Season the pulp lightly, then finish each slice just before serving.

Grating the tomato

Coarse side: grate the cut tomato over a bowl, stopping when you reach the skin. This leaves the skin behind and collects the soft flesh and juice.

Seasoning: stir in a pinch of salt and a small drizzle of oil, then leave the pulp in the bowl until the toast is ready. Avoid adding too much oil at this stage so the tomato remains fresh and spoonable.

Getting crisp toast

Even slices: cut the loaf into thick slices of similar size so they toast at roughly the same rate. A moderate drizzle of oil helps them turn golden without making them greasy.

Doneness: toast until the outside is crisp and golden brown. Keep an eye on the bread, since thinner slices can colour quickly.

Building each slice

Garlic first: rub the peeled clove over the warm toast so its flavour is spread lightly across the surface. Use a gentle hand if you prefer a milder garlic taste.

Tomato last: spoon the pulp onto the bread just before serving. This keeps the toast crisp for longer, and a final pinch of flaky salt adds a savoury finish.

Serving pan con tomate

Serve the slices while they are warm and freshly topped, as the tomato gradually softens the crisp bread. They fit well on a tapas table alongside olives, cheese or cured ham.

For a light meal, pair the bread with a salad or a bowl of soup. Set out extra olive oil and flaky salt so everyone can finish their slice to taste.

Recipe notes & tips

• Use a ripe, juicy tomato so the grated pulp is moist and flavourful.
• Grate over a bowl to catch the tomato juice as well as the flesh.
• Toast the bread until crisp before adding the topping.
• Rub the garlic over the toast while it is still warm.
• Spoon on the tomato shortly before serving to help the bread stay crisp.
• Add the flaky salt at the end so it retains its texture.

Variations

• Add jamón: lay a thin slice of cured ham over the tomato for a heartier tapa.
• Try another tomato: use a ripe, fleshy variety for a thicker topping.
• Make it garlic-light: rub the clove over the toast once for a subtler flavour.
• Add black pepper: grind a little over the finished slices for extra savouriness.
• Use smaller slices: cut the bread into bite-sized pieces for a tapas spread.

Common mistakes to avoid

• Using underripe tomato: it can taste watery and bland; choose one that is ripe and fragrant.
• Grating through the skin: the skin can make the topping coarse; stop when you reach it.
• Slicing the bread too thinly: thin slices may soften quickly; cut thick slices that can support the topping.
• Adding tomato too early: the bread will lose its crispness; top it close to serving time.
• Overdoing the oil: too much can make the toast greasy; use a light drizzle.

How to store

This dish is best assembled and eaten straight away, as the tomato softens the toast. Keep any unused tomato pulp covered in the fridge and use it within a day; store the bread separately and toast it again before serving.

Frequently asked questions