Pan con tomate - literally "bread with tomato" - is a Spanish tapas classic. It's a super easy combination but it transforms plain old bread into a tasty side or base for an open sandwich. Hard to stop at just one slice!
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I first came across pan con tomate, or pa amb tomàquet as it is called in Catalan, when I lived in Catalunya (Catalonia) many years ago. When I first had it, a friend showed me how to put it together and I was immediately hooked. It's such a simple but delicious combination.
From then on, I joined in the local tradition of having it alongside most tapas meals and made it at home as well. When I then lived in Madrid a few years later, I was excited to come across it again. Except there it was different.
What's in pan con tomate?
Spanish tomato bread is generally traced to rural Catalunya, though it is a little disputed. However the short list of ingredients is consistent:
- toasted bread
- tomato
- garlic
- olive oil
- salt.
There's no more to it than these five ingredients, yet how they are put together can vary. From what I can work out, it boils down to a Catalan method, then everywhere else.
Since you are only using a few ingredients, it's important to make sure they are good ones. Use good quality, ripe tomatoes and a good olive oil, ideally extra virgin.
It's typically made with white, crusty bread - sometimes called a "country bread" - but many white breads with a good flavor will work well. Things like sourdough can be good, and baguettes if they are the wider style. You want something without too many holes that will hold up to having oil and tomato on top without going to mush.
Traditionally, you grill the bread to toast it so that it gets a bit of flavor from that, too. But you can also use a broiler/overhead grill or a toaster which is often more practical day to day.
Catalan-style pa amb tomàquet
The Catalan style which I originally tried is made as follows:
- Rub the toasted bread with garlic - just peel back the skin and use the whole clove on the bread.
- Slice a tomato through the middle and rub the cut side of the tomato on the bread.
- Sprinkle over a little salt and drizzle with olive oil.
Andalucian/central Spanish pan con tomate
What I later tried in Madrid, and have had in Andalucia (which is where I believe this approach originates) is a little different:
- Grate the tomato and mix it with some crushed/grated garlic, salt and olive oil.
- Spoon the tomato-garlic mixture on to the toasted bread.
If the tomatoes seem a bit watery, you can drain off a little liquid before you mix in the other ingredients.
The result is the Catalan version is lighter on the tomato and has a bit more garlic flavor. You can also get a great sense of the oil if you use a good one. The other version is more tomato-forward and also I guess easier to make at the table.
Either way, it would always be served on the table for you to prepare yourself, as the longer the tomato is on the bread, the more it softens, so it is best to do it right before you eat it.
Serving ideas
You can enjoy Spanish tomato bread in a variety if ways. It's great just as it is - we would often have it as a late breakfast/mid-morning snack - or else served alongside other dishes. Sometimes you might have it as a side dish to tapas or served with a main meal instead of plain bread. It can also be the base of pintxos by adding some ham, chorizo, cheese or other items on top.
Pan con tomate (or pa amb tomàquet) is such a classic Spanish tapas or side dish that you'll see everywhere in Spain and for good reason. It's a great easy snack, base for tasty pintxo toppings, or versatile addition to a tapas meal. However you serve it, it's easy and delicious, and well worth having on repeat.
Try these other classic easy Spanish tapas:
- Spanish tortilla (tortilla Española)
- Healthier patatas bravas
- Blistered Padron peppers
- Gambas al ajillo (Spanish garlic shrimp)
- Plus learn more about what are tapas in my guide, and get more Spanish recipes in the archives.
Pan con tomate (Spanish tomato bread)
Ingredients
- 4 slices bread ('country style' or eg cross slices of a baguette)
- 1 clove garlic (small)
- 1 tomato
- ⅛ teaspoon salt (approx - more/less to taste)
- ½ tablespoon extra virgin olive oil (approx)
Instructions
- For both versions, first toast the slices of bread until lightly brown. Most traditionally, you grill them to add a bit more flavor, but you can also cook them using a broiler/overhead grill or a toaster. They should be crisp but not too brown.
- For Catalan version, peel the garlic but keep it whole and cut the tomato in half cross-wise. Rub the garlic over the toasted slices of bread, then rub with the cut side of the tomato. Sprinkle on a little salt and drizzle with oil.
- For central-Spanish version, finely grate or crush the garlic and grate the tomato (if grating, use the coarse side of the grater for the tomato, I recommend microplane for the garlic). Put both in a small bowl with the salt and olive oil, mix then spoon over the toasted bread.
Video
Nutrition
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This post was first shared in September 2018 and has been updated with new photos, added video and additional tips and information.
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TC Amy says
Lara (our soccer playing, foodie exchange student from Madrid) ate this each morning for breakfast. Love that you posted... my favorite item she taught me to cook!
Caroline's Cooking says
That doesn't surprise me - I had it most days for our breakfast break with colleagues in Madrid as well! It's a lovely simple dish, but so tasty. Glad to hear you were introduced to it.
Mary Beth says
Just made this for a Spanish wine tasting. Of course I had to sample. Used roasted garlic olive oil, which made it extra garlicky. Out of this world!
Caroline's Cooking says
So glad to hear you enjoyed - it's a favorite of mine too. And I can imagine the garlic oil really upped the garlic too!
Dee says
What kind of cheese would go well on the side? I see you have some in your photo but can’t make out what it is.
Lovely recipe, so easy to follow 😉
Keep up the fun work!
Caroline's Cooking says
Thank you! I used manchego cheese here, which goes really well, but other firm, good-flavored cheeses would work well too like eg an aged gouda.
Katie Crenshaw says
I went to a really fantastic Spanish Tapas restaurant and they made this. I have been dying to make it home. I was so excited to find your recipe. I made it for a dinner party. Everyone loved it. It was perfect, just like the restaurant. Thanks for sharing!
Caroline's Cooking says
So glad to hear you tried it and enjoyed! It's definitely one of my favorite reminders of my time in Spain.
Sonia says
This looks and sounds so delicious! I have tomatoes growing in my garden and I am excited to try this out! Yum
Caroline's Cooking says
Thanks, this would be wonderful with home grown tomatoes
Cindy Gordon says
I learned something new today! Bread with Tomatoes! Thank you for explaining this delicious looking recipe! I have all the ingredients to make it!
Caroline's Cooking says
Thanks, it's such a simple combination but so good!
Beth says
Such a simple, yet elegant appetizer! Would be perfect for this time of year when I have fresh tomatoes! I have to do this for the picnic I am having next weekend!
Caroline's Cooking says
Thanks, and yes absolutely great for those fresh tomatoes. Hope you enjoy!
Meredith says
My college roommate used to make pan con tomate for us all the time after she studied in Spain for a semester. I am so excited I found your recipe so I can remake this delicious meal!
Caroline's Cooking says
How great that you've come across it before and glad to reuite you with it 🙂
traci says
Yum Caroline...looks like the perfect addition to any charcuterie board. I'm always up for trying new things. Pinning!
Caroline's Cooking says
Yes indeed, it would be perfect!