Pan con Tomate
01 February 2026
Pan con tomate (or pa amb tomàquet) is a simple, traditional Spanish toast rubbed with ripe tomato, garlic, and drizzled with olive oil and salt, often served as a tapa or breakfast. Its genius lies in combining high-quality, fresh ingredients—crusty bread, sweet tomatoes, good olive oil, and garlic—to create a flavorful snack that's much more than the sum of its parts.
Total time -
Under 10 minutes
INGREDIENTS -
Serves 4
2 ripe large tomatoes
4 peeled garlic cloves
2 tablespoons extra-virgin olive oil
4 slices of crusty bread
Salt and pepper to taste
Maldon flaky salt to finish
TOOLS -
Cast iron skillet
Box grater (optional)
PREPARATION -
Heat olive oil in cast iron skillet until bubbly
Slice bread to about 1 inch thickness, place in skillet
Peel garlic cloves and cut crosswise; cut tomatoes into halves
Flip toast so that both sides are grilled to preference
Remove toast and rub one garlic clove per piece
Drizzle with olive oil, salt to taste
Rub one half tomato on each toast until most of the pulp has been released to the surface of the toast
Finish with Maldon flake salt, fresh ground pepper, and a splash of olive oil to finish.
NOTES -
Toasting bread in an iron skillet adds flavor, color, texture, caramelization, and nuance that can not be duplicated with a toaster or oven
The traditional recipe uses the texture of the toast to grate the tomato pulp and extract the juice. A box grater can be used If your tomatoes are not ripe enough, or prefer more texture.
Ciabatta is preferred for its light, airy interior that absorbs juice and flavor, while the crust remains crisp and tasty - although baguettes and sourdough are often used.
