Pan Con Tomate
Ingredients
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- 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.