Pan con Tomate

Pan con tomate — also called pa amb tomàquet in Catalan or simply pan tomate — is Spain’s most iconic tomato bread. If you’ve ever traveled to Barcelona, you’ve likely had it as part of a tapas spread with cava, olives, and jamón. This recipe shows you step by step how to recreate authentic pan con tomate at home using just 5 ingredients: ripe tomatoes, rustic bread, garlic, extra virgin olive oil, and flaky sea salt.

📝 Ingredients

• 1 ripe tomatoes
• 1 loaf of rustic crusty bread (like a baguette or country loaf)
• Extra virgin olive oil
• 1 garlic cloves
• Flaky sea salt

👨‍🍳 Instructions

1. 1Grate the tomatoes on the coarse side of a box grater, discarding the skins.
2. 2Season the tomatoe pul with a pinch of salt and a small gulp of olive oil. Set the tomato pulp aside in a bowl.
3. 3Slice the bread thickly, drizzel with olive oil, toast the slices until they are golden brown and crispy.
4. 4Peel the garlic clove and rub with it the toasted bread slices.
5. 5Spoon the grated tomato pulp onto the toasted bread slices.
6. 6Finish with a pinch of flaky sea salt on each slice. Serve immediately while the bread is still warm.