Pan con tomate, or Spanish tomato bread, is a classic and ubiquitous side dish in the Catalán region of Spain. You only need 4 ingredients!
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Take a trip to the Catalán region of Spain and you'll find pan con tomate at every turn. This Spanish tomato bread is simple and humble, but packed with bright flavor.
I learned how to make pan con tomate in a cooking class at BCN Kitchen in Barcelona. Is it necessary to "learn" how to make something so simple you ask? I say yes. Choosing the right bread, the right tomato, and using the proper method to bring it all together is essential when making this Spanish classic.
What is pan con tomate?
Pan con tomate, or pa amb tomàquet in Catalán, is toasted bread rubbed with fresh tomato, then drizzled with olive oil and sprinkled with salt. It's served at practically every meal (even breakfast!) and can be a tapa, but it's usually a larger portion that's served as a family-style side dish.
Ingredients
- Crusty bread with an open crumb: I like ciabatta bread because you have a crusty exterior for crunch, and then lots of nooks and crannies for the tomato to get into. Baguettes would also work, or a rustic round loaf that you cut into thick slices.
- Vine-ripened tomatoes: Choose very ripe tomatoes that you would use to make tomato sauce such as vine-ripened or Roma tomatoes. In Spain, they use a special kind of tomato called tomàquets de penjar that are used to make tomato paste and have a dense texture, thick skin, and sweet taste.
- Good olive oil: This is a key flavor component, so use the good stuff. Try to find a Spanish one!
- Flaky sea salt: My favorite is Maldon. This adds a bit of texture and brings all the flavors together.
- Garlic: (optional)
How to make it
If using ciabatta or baguette, use a serrated knife to slice the bread lengthwise. For a round loaf, cut thick slices.
Slice tomatoes in half.
Turn the broiler on high and place a rack in the upper third of the oven. Place the bread crust side up on a sheet pan and place under the broiler. Once the crust has gotten crispy, flip the bread over and lightly toast the other side. See important tip below about using the broiler.
As soon as the bread comes out of the oven, rub the tomato halves all over it. Try to get as much pulp as you can onto the bread. Drizzle with olive oil, sprinkle with sea salt and serve immediately.
Tips
- Warning: When using the broiler, do not walk away! Leave the oven open slightly so you can watch at all times. The bread will toast VERY quickly and you don't want it to burn to a crisp when you're not paying attention.
- If using the garlic, slice a clove in half and rub the clove all over the bread when it comes out of the oven, then rub with tomato.
- Some recipes ask you to grate the tomato and put it on top. This is the Spanish preparation method. In the Catalán region, it is made by rubbing the tomato directly onto the bread.
Related recipes
Make a Spanish feast and serve pan con tomate alongside these classics!
- Garlic Shrimp (Gambas al Ajillo) is spicy and garlicky and will have you licking your fingers after every bite. And so easy to make!
- Chicken Escabeche with Jalapeños, Raisins and Mint has a tart and tangy sauce made with vinegar.
- Did you even go to Spain if you didn't eat Gazpacho? You can whip it up in 10 minutes.
Recipe
Pan con Tomate (Spanish Tomato Bread)
Equipment
Ingredients
- 1 loaf crusty bread such as ciabatta, baguette, or a rustic round loaf.
- 2-4 very ripe tomatoes
- olive oil
- maldon sea salt or other flaky sea salt
- garlic optional, see note
Instructions
- If using ciabatta or baguette, slice the bread lengthwise. For a round loaf, cut thick slices. Slice tomatoes in half.
- Turn the broiler on high and place a rack in the upper third of the oven. Place the bread crust side up on a sheet pan and place under the broiler. Once the crust has gotten crispy, flip the bread over and lightly toast the other side. See important note below about using the broiler.
- As soon as the bread comes out of the oven, rub the tomato halves all over it. Try to get as much pulp as you can onto the bread. Drizzle with olive oil, sprinkle with sea salt and serve immediately.
Notes
- Warning: When using the broiler, do not walk away! Leave the oven open slightly so you can watch at all times. The bread will toast VERY quickly and you don't want it to burn to a crisp when you're not paying attention.
- If using the garlic, slice a clove in half and rub the clove all over the bread when it comes out of the oven, then rub with tomato.
- Some recipes ask you to grate the tomato and put it on top. This is the Spanish preparation method. In the Catalán region, it is made by rubbing the tomato directly onto the bread.
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