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Pa Amb Tomàquet Recipe (Pan Con Tomate)

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Posted by:

Erin Lynch

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Updated:

May 5, 2025

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5 from 7 votes

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PAN CON TOMATE PINTEREST IMAGE.
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Pa Amb Tomàquet (or Pan Con Tomate) 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.

Pan con tomate on serving board.

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Table of Contents

  • What is Pa Amb Tomaquet?
  • Ingredient notes
  • How to make it
  • Pan Con Tomate vs. Bruschetta
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe

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, pan catalan, or pan tumaca are a couple alternatives that are used throughout Spain.

Sliced bread on counter next to olive oil container.

What is Pa Amb Tomaquet?

  • 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.

Ingredient notes

Ingredients for pan con tomate labeled on counter.
  • 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.
  • Garlic Cloves
  • Flaky Sea Salt – I like Jacobsens and Maldon

What Type of Bread is Best 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 crusty bread is preferred.

How to make it

Toasted bread on baking sheet.

Step 1

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.
Bread being rubbed with garlic.

Step 2

Rub the Garlic

  • Slice a clove of garlic in half crosswise.
  • While the bread is still warm, rub the garlic on the bread. Its crispiness will help “grate” the garlic into the nooks and crannies of the toasts.
Grated tomatoes in bowl with spoon.

Step 3

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, to taste.
  • Spoon the tomato pulp onto the toasts.
Pan con tomate on serving board.

Step 4

Let Rest

  • Let sit a couple minutes to allow the juices to soak into the bread. 
cropped-pan-con-tomate-recipe-9-scaled-1.jpg

Step 5

Drizzle with Oil and Sprinkle with Salt

  • Sprinkle some good-quality olive oil over the bread. I love this Gran Mendoza Premium Extra Virgin Olive Oil from Argentina.
  • Add some flaky salt and enjoy!
Slices of tomato bread on counter.

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.

Pan con tomate slices arranged on serving tray.

What to serve with it

  • Fideuá (Catalan Paella with Pasta)
  • Seafood Paella Recipe with Saffron Aioli
  • Vegetarian Paella
  • Gilda Pintxo
  • Mussels Marinara
  • Padron Peppers
  • Stuffed Poblano Peppers with Lime Crema
  • Stuffed Cherry Peppers Wrapped with Bacon
  • More → 45+ tapas recipes! Plus, check out these 25+ Spanish desserts.

Erin’s wine pairings

  • Cava
  • Rosé
  • Vinho Verde
Hand reaching for slice of tomato bread.

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Browse More Recipes Featuring Tomatoes

Did you try this Pa Amb Tomaquet recipe?

If you loved this pan amb tomaquet I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Pan con tomate on board next to tomatoes and flaky salt container.

Full Recipe

Pa Amb Tomàquet

Pa Amb Tomàquet (or Pan Con Tomate) 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.
5 from 7 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins

Equipment

  • Baking Sheet
  • Box Grater

Ingredients

  • 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

Instructions

  • 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!

Notes

***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 crusty bread is preferred.

Nutrition

Calories: 262kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1259IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2020. It was updated in 2022 to add new photographs, and again in 2023 to add new content. The Pa amb tomàquet easy tapas recipe remains the same. Enjoy!

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5 from 7 votes (5 ratings without comment)

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6 responses

  1. Renee | The Good Hearted Woman
    April 3, 2020

    5 stars
    This recipe looks so simple and tasty. I can’t wait until tomatoes are in season to make it!

    Reply
    1. Erin
      April 6, 2020

      The good part is you don’t need to wait for amazing tomatoes – This dish is yummy year round!

      Reply
  2. Sabrina
    May 13, 2022

    5 stars
    a very nice alternative to bruschetta, I don’t like the dry tomatoes in bruschetta, this is more to my liking, so thank you!

    Reply
    1. Erin
      May 23, 2022

      You’re welcome Sabrina!

      Reply
  3. CLIFFORD
    March 19, 2023

    A five star crowd pleaser. I love the simplicity of this recipe. Skip the paella and double down on pan con tomate!

    Reply
    1. Erin
      March 22, 2023

      Thanks Clifford!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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