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Pan con tomate - or pa amb tomaquet in Catalan - is one of the great simple pleasures of Spanish gastronomy, a preparation so stripped back that it barely qualifies as a recipe yet so precisely satisfying that it has become the defining element of Spanish and Catalan breakfast culture. Toasted rustic bread is rubbed first with a cut clove of raw garlic, then with the cut face of a very ripe tomato so that the juice and pulp are pressed directly into the warm, porous bread, turning it a deep pink. A drizzle of excellent extra-virgin olive oil and a scatter of sea salt flakes complete the preparation. The quality of the tomato is everything - it must be ripe, aromatic, and sweet.
Prep
5 min
Cook
5 min
Total
10 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Slice the bread and toast it on a plancha, in a grill pan, or under a broiler until golden and crisp on both sides - the bread should be firm enough to withstand rubbing.
While still hot, rub the cut face of a garlic clove firmly all over the surface of each slice, leaving a faint garlicky trace.
Halve the ripe tomatoes crosswise. Rub the cut face of the tomato firmly against the toasted bread, squeezing slightly as you go, until the tomato pulp and juice have been pressed into the bread and the skin is empty.
Drizzle generously with the best extra-virgin olive oil you have.
Scatter with sea salt flakes and serve immediately. Pan con tomate waits for no one.
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