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.
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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.
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
- 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
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
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.
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.
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.
Step 4
Let Rest
- Let sit a couple minutes to allow the juices to soak into the bread.
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!
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.
What to serve with it
- More → 45+ tapas recipes! Plus, check out these 25+ Spanish desserts.
Erin’s wine pairings
- Cava
- Vinho Verde
More tomato recipes
Did you try this Pa Amb Tomaquet recipe?
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Full Recipe
Pa Amb Tomàquet
Equipment
- 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
Nutrition
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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