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    Home » Recipes » Side Dish Recipes

    Pan con Tomate (Spanish Tomato Bread)

    Published: Aug 4, 2022 · Modified: Dec 23, 2022 · by Debra with Leave a Comment · 1078 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Pan con tomate (Spanish tomato bread) on a wooden plate drizzled with olive oil and topped with sea salt. Three tomatoes are in the upper right corner.

    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • What is pan con tomate?
    • Pan con tomate is an easy, flavorful, and versatile Spanish recipe
    • Ingredients you'll need
    • How to make pan con tomate
    • Tips for making pan con tomate
    • More Spanish recipes
    • Recipe
    Plaça de Mossèn Jacint Verdaguer, 9999 in the Eixample neighborhood of Barcelona.
    Monument to Mossèn Jacint Verdaguer, 19th century poet and priest, Barcelona, Spain.

    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.

    Pan con tomate is an easy, flavorful, and versatile Spanish recipe

    • Made with just 4 ingredients! (5 if you want to add garlic.)
    • Ready in 10 minutes!
    • A wonderful way to capture the flavor of fresh summer tomatoes.
    • Serve as an appetizer, a snack with cocktails, or in place of garlic bread with soups and pastas.
    Ciabatta bread, tomatoes on the vine, and two small bowls of olive oil and sea salt.

    Ingredients you'll need

    • 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)
    Looking upward toward two buildings with elaborate architectural decoration in a Barcelona courtyard.
    Buildings in a courtyard in Barcelona, Spain.

    How to make pan con tomate

    Sliced ciabatta bread on a wooden cutting board with a serrated knife. A bunch of fresh whole tomatoes are in the upper left corner.

    Step 1: Slice the bread and tomatoes

    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.

    Four slices of toasted ciabatta bread on a sheet pan.

    Step 2: Toast the bread

    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.

    Toasted ciabatta bread that has been rubbed with tomato on a wooden cutting board.

    Step 3: Rub tomatoes on the bread and finish with olive oil and salt

    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.

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    Tips for making pan con tomate

    • 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.

    More Spanish 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

    Top down view of pan con tomate (Spanish tomato bread) on a wooden plate drizzled with olive oil and topped with sea salt.

    Pan con Tomate (Spanish Tomato Bread)

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizers, Side Dish
    Cuisine: Spanish
    Diet: Low Lactose, Vegan, Vegetarian
    Keyword: pan con tomate, spanish tomato bread
    Prep Time: 0 minutes
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8 slices
    Calories: 142kcal

    Equipment

    • serrated knife
    • cutting board

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 142kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 303mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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