Pan Con Tomate
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 4 slices country bread
- 1 clove garlic
- 2 medium tomatoes
- 3 tbsp extra-virgin olive oil
- 1/2 tsp flaky sea salt
Instructions
- 1.
Prep the aromatics: Peel the garlic clove and cut it in half lengthwise; halve the tomatoes crosswise, 1–2 minutes.
- 2.
Toast the bread: Heat a dry skillet or grill pan over medium-high until hot, 2–3 minutes. Add the bread slices and toast until the edges are crisp and lightly charred, 2–3 minutes per side (4–6 minutes total).
- 3.
Rub with garlic: Working while the bread is hot, rub the cut side of the garlic over one surface of each slice, 5–10 strokes per slice, until fragrant, 15–30 seconds per slice.
- 4.
Rub with tomato: Using the cut side of the tomatoes, rub over the garlicky surface until the crumb is saturated and the skins are left in your hand, about 30–60 seconds per slice; discard the tomato skins.
- 5.
Finish and serve: Drizzle the extra-virgin olive oil evenly over the tomato-topped bread and sprinkle with the flaky sea salt. Let sit 1 minute to absorb, then cut each slice in half for 8 pieces and serve warm.
Pan con Tomate is a simple yet vivid celebration of ripe tomatoes, good bread, and extra-virgin olive oil. The toast is rubbed with raw garlic for perfume, then saturated with fresh tomato pulp that soaks into the crumb, giving a juicy, savory bite. A final drizzle of fruity olive oil and a sprinkle of salt tie it together, yielding a crunchy, juicy, and aromatic snack.
Born in Catalonia as pa amb tomàquet, it has become a beloved staple across Spain and in tapas bars worldwide. Traditionally made with rustic country bread and peak-season tomatoes, it was a clever way to revive day-old bread in farm kitchens. Today it’s served at breakfast, as a tapa, or alongside grilled meats and cheeses, remaining a touchstone of Spanish home cooking and hospitality.