Pan con Tomate (Spanish Tomato Bread)
Crusty sourdough toasted golden and rubbed with raw garlic and ripe tomato pulp. Drizzled with extra virgin olive oil and finished with flaky sea salt for a simple yet vibrant side.
A little context
Originating in Catalonia, this dish is known locally as pa amb tomàquet. It dates back to the 19th century when laborers used tomato pulp to soften stale bread. It is traditionally served as a tapa, a breakfast item, or a simple side to cured meats and fish. Authenticity lies in the quality of the bread and the tomato; using a grater to release the pulp is the standard technique.
Method
- 01
Toast the bread
Heat the cast iron skillet over medium-high heat. Place the bread slices in the dry pan and toast until golden brown and crisp on both sides, about 2 to 3 minutes per side.
- 02
Rub with garlic
While the bread is still hot, take the peeled garlic clove and rub the cut side firmly over the toasted surface. The heat will release the garlic oils into the crust.
- 03
Grate the tomatoes
Hold a tomato half cut-side down against the coarse side of the box grater. Grate until only the skin remains in your hand. Discard the skin.
- 04
Apply tomato pulp
Spoon the grated tomato pulp generously over the garlic-rubbed bread. Ensure the bread is covered evenly to prevent it from drying out.
- 05
Season and oil
Drizzle the extra virgin olive oil over the tomato layer until the bread is moist but not swimming. Finish with the flaky sea salt distributed evenly.
- 06
Serve immediately
Serve the bread warm on a large platter. This dish is best eaten immediately while the contrast between the crisp crust and soft pulp is at its peak.
Pro tips
- ✦Use bread that is slightly stale; fresh bread tears too easily when rubbed.
- ✦Select tomatoes that yield slightly to pressure for maximum sweetness and juice.
- ✦Do not skip the garlic rub step; it creates the aromatic foundation of the dish.
- ✦If the bread cools down, re-toast it briefly in the oven to crisp the crust again.
- ✦Pour the oil generously; the bread acts as a sponge for the fat and acidity.
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Substitutions
- rustic sourdough → gluten-free artisan loaf (ensure it is thick-cut to hold the moisture)
- Roma tomatoes → beefsteak tomatoes (use fewer as they are juicier and larger)
Storage
Best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 24 hours, though the bread will soften.
What to serve with it
- Jamón ibérico
- Anchovy fillets
- White wine (Albariño or Verdejo)
- Grilled vegetables
FAQ
Can I use canned tomatoes?+
No, fresh ripe tomatoes are essential for the correct texture and sweetness.
Can I make this ahead of time?+
No, the bread will become soggy. Prepare components separately and assemble just before serving.
Why grate instead of chop the tomato?+
Grating releases the juice and pulp evenly without leaving large chunks of skin or seeds.
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