Pan Con Tomate (or Pa Amb Tomàquet in Catalan) is a simple but delicious tapas recipe made with only 5 ingredients! It’s like a Spanish version of bruschetta in the best way possible with toasty bread, garlic and fresh grated tomatoes.
When Rick & I visited Barcelona (which is still one of our favorite cities by the way) we couldn’t get enough of the Catalan tomato bread served there. I think we seriously ate it at least once a day. That, and Fideuà.
This delicious fresh tomato bread recipe goes by many names.
Pan con tomate or pan tumaca in Spanish, and pa amb tomàquet in Catalan.
What is Pan Con Tomate?
- Pa amb tomàquet is toasted bread, that is rubbed with garlic while it’s still warm, and then topped with fresh grated tomatoes, and a sprinkle of olive oil and flaky salt. It’s probably one of the most famous tapas recipes in Catalonia. It’s fresh, simple and delicious.
What is Pan Con Tomate made with?
- It’s a super simple recipe – made with just 5 ingredients: bread, tomatoes, olive oil, garlic and salt.
Catalan Tomato Bread Ingredients
- Bread – I prefer using a loaf of ciabatta for this recipe.
- Tomatoes – Look for the best ripe, juicy tomatoes you can find depending on the season. I prefer heirloom tomatoes or beefsteak tomatoes.
- Olive Oil – Use a good quality olive oil that you love. There are fruity varieties and peppery varieties.
- Flaky Sea Salt – I like Jacobsens and Maldon
What type of bread for Pan Con Tomate?
The traditional bread used to make Catalan tomato bread is coca bread (a flat baguette). I haven’t been able to find it here in the US, so I use a loaf of ciabatta bread. Any bread will work here, but a flat loaf is preferred.
How to Make Pan Con Tomate
- Toast the Bread: You want the bread to be nice and crispy. I cook it in a 300 degree oven for about 30 minutes after drizzling it with olive oil.
- Rub the Garlic. Slice a clove of garlic in half crosswise. While the bread is still warm, rum the garlic on the bread. Its crispiness will help “grate” the garlic into the nooks and crannies of the toasts.
- Grate the Tomato. Split tomatoes in half horizontally and grate on a box grater, leaving the skins. Finely chop the skins and mix into the grated flesh; season very generously with salt. Spoon onto the toasts.
- Let Rest. Let sit a couple minutes to allow the juices to soak into the bread.
- Drizzle with Oil. Sprinkle some good-quality olive oil over the bread. I love this Gran Mendoza Premium Extra Virgin Olive Oil from Argentina.
- Sprinkle with Salt. Add some flaky salt and enjoy!
Pan con tomate vs bruschetta
What’s the difference between Spanish tomato bread and bruschetta?
Both are toasted breads that are topped with tomatoes. However, bruschetta typically features diced tomatoes that are mixed with fresh herbs and seasonings like basil and garlic.
Pan con tomate is even simpler. Toasted bread is rubbed with garlic cloves, then topped with a grated tomato mixture that’s seasoned simply with a bit of salt.
Wine pairings for Tomato Bread
- Vinho Verde
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What goes with Pan Con Tomate
- Fideuá (Catalan Paella with Pasta)
- Seafood Paella Recipe with Saffron Aioli
- Vegetarian Paella
- Mussels Marinara
- Padron Peppers
- Stuffed Poblano Peppers with Lime Crema
- Stuffed Cherry Peppers Wrapped with Bacon
- More → 45+ tapas recipes!
More Tomato Recipes:
- Tomato Bisque Soup
- Cherry Tomato Salad
- Tomato Cucumber Salad
- Israeli Couscous with Tomatoes
- How to Make Sun Dried Tomatoes
Pa Amb Tomàquet Recipe
Pan Con Tomate Recipe
- 1 loaf ciabatta (split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices)
- 3 Tablespoons extra virgin olive oil (plus more for serving)
- 2 garlic cloves (halved crosswise)
- 2 pounds beefsteak or heirloom tomatoes
- Flaky sea salt
- Preheat oven to 325 degrees.
- Place bread on a baking sheet and drizzle with olive oil. Bake until golden and crispy, 25-25 minutes. Rub warm bread slices with cut sides of garlic; set aside.
- Meanwhile, split tomatoes in half horizontally. Using the large holes of a box grater, grate the cut sides of the tomatoes into a large bowl, until only the skin remains. Finely chop the skins and mix into the grated flesh; season very generously with salt.
- Spoon tomato sauce over toasted bread. Let sit a couple minutes to allow the juices to soak into the bread slightly. Drizzle with olive oil and sprinkle with additional flaky salt. Enjoy!
Watch the pan con tomate web story here.
This post was originally published in 2020. It was updated in 2022 to add new photographs. The Pa amb tomàquet recipe remains the same. Enjoy!
6 thoughts on “Pan Con Tomate Recipe (Pa Amb Tomàquet)”
This recipe looks so simple and tasty. I can’t wait until tomatoes are in season to make it!
The good part is you don’t need to wait for amazing tomatoes – This dish is yummy year round!
a very nice alternative to bruschetta, I don’t like the dry tomatoes in bruschetta, this is more to my liking, so thank you!
You’re welcome Sabrina!
A five star crowd pleaser. I love the simplicity of this recipe. Skip the paella and double down on pan con tomate!