Pan Con Tomate (Spanish Tomato Bread)
This easy recipe for pan con tomate transforms the simplest ingredients – crusty bread, ripe summer tomatoes, good extra virgin olive oil, garlic, and flaky sea salt – into something truly extraordinary. With just five basic ingredients and less than 10 minutes, this recipe is one you'll want to make on repeat during tomato season.
I couldn't get enough of this dish when visiting Barcelona. Every tapas bar served their own version, and I found myself ordering it everywhere.
Now it's one of my favorite things to make with tomatoes from my garden, especially those slightly overripe beefsteak tomatoes that are too juicy for salads but perfect for capturing the essence of summer on a slice of bread.
What is Spanish Tomato Bread?
Pan con Tomate (or Pan Tumaca) is one of Spain's most beloved foods, especially in the Catalonia region. Known as Pa amb Tomàquet in Catalan, this tapa consists of toasted bread rubbed with fresh tomato and garlic, then finished with a drizzle of olive oil and a pinch of salt. It can be eaten as an appetizer or side dish but many also have it for breakfast.
The dish was originally created as a clever way to revitalize stale bread. By rubbing tomato flesh onto old bread, the bread would soften while absorbing incredible tomato flavor. What began as a practical solution has evolved into a Spanish cuisine staple, now served at restaurants throughout the country.
Explore more ways to showcase peak-season tomatoes with these recipes: this fantastic Heirloom Tomato Salad, my creamy Tomato Fennel Risotto, or these elegant Baked Goat Cheese Stuffed Tomatoes.
Why This Recipe Works
- It respects the ingredients. When working with outstanding tomatoes and good olive oil, less is more.
- The rubbing technique infuses bread with tomato essence rather than simply adding tomato mixture on top.
- Grilling the bread takes this simple recipe to the level, adding a subtle smokiness that deepens its flavor. The crispy, charred edges contrast beautifully with the tender interior.
Ingredient Notes
In-Season Tomatoes – You need high quality fresh tomatoes that are perfectly ripe. Look for heirloom varieties at farmers markets during summer months when they're truly at their peak. The best tomatoes will be heavy for their size, give slightly to gentle pressure, and have a sweet aroma at the stem. If you grow your own, this is the perfect use for those slightly overripe specimens that might be too soft for slicing. This dish won't deliver with out-of-season or poor quality tomatoes.
Crusty Bread – Rustic bread with a substantial crust works best, such as Ciabatta, Sourdough bread or even Baguette. Each slice should hold up to the juicy tomato without becoming soggy.
Extra-Virgin Olive Oil – Use the best you have. Good quality olive oil goes a long way here. Learn more about Italian olive oil.
Coarse Sea Salt – The texture and mineral flavor of good sea salt is essential. The slight crunch adds both flavor and texture.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill, grill pan, toaster oven, or sheet pan for toasting bread
- Serrated knife and cutting board
How to Make Pan con Tomate: Step by Step Instructions
- Brush each slice of bread with olive oil on both sides.
- Grill each piece of bread until nicely charred on both sides.
- While the bread is still hot, rub the cut end of the garlic all over.
- Slice the tomato in half and rub the cut side all over the bread to saturate it with tomato juice and pulp.
- Drizzle with plenty of olive oil, then sprinkle with flaky sea salt and serve immediately.
Tips for Success
- The best way to truly appreciate this dish is with peak-season ripe tomatoes and excellent olive oil.
- Temperature contrast matters – warm bread against cool tomato creates the best eating experience.
Variations
Bread Preparation - While I prefer to grill the bread for a subtle smoky flavor, you can also toast it in a toaster oven, pan fry it with a little olive oil, or bake it until golden brown.
Tomato Technique - I love the traditional method of directly rubbing a ripe tomato onto the bread, but grating tomatoes on a box grater and spooning the mixture on top works beautifully too. The grated method gives you more control over the amount of tomato and creates a more consistent layer. Try both methods to find your preference.
Fresh Herb Toppings - Though not traditional, I love finishing Pan con Tomate with fresh herbs like basil and chives. The bright, aromatic notes complement the sweet acidity of the tomatoes perfectly.
How to serve Pan con Tomate
This makes a perfect starter alongside other Spanish-inspired dishes like this silky, tangy Watermelon Gazpacho, this crispy fried Manchego cheese or this robust Gigante Bean Salad with smoked paprika and Sherry vinegar.
For a complete tapas spread, consider serving it with other small plates like my Italian Baked Stuffed Clams Oreganata, this Mediterranean inspired Tuna Tartare, or these crispy Zucchini Fritters and Santorini style Greek Tomato Fritters.
Last year, I served this with my famous Chicken Milanese and it was the first thing to disappear from the table!
Storage Tips
This pan con tomate recipe needs to be freshly made because the bread will quickly get soggy. You can prepare bread slices a few hours ahead and keep them in a paper bag.
FAQ
I don't recommend it. This dish relies so heavily on the quality of the tomatoes that it's best saved for summer. If you're craving it off-season, look for smaller vine-ripened tomatoes which tend to have more flavor year-round.
High quality, seasonal juicy tomatoes are the best, such as heirloom varieties like Beefstake, Brandywine or Cherokee Purple, which offer intense flavor that really shines here. If they are overripe, even better!
It depends on the region. In some parts of Spain, a light rubbing of a clove of garlic is standard, while in others, the dish remains strictly bread, tomato, oil, and salt.
While purists might object, I love adding a scatter of fresh herbs or a thin slice of jamón or manchego cheese when I'm turning this into a more substantial bite.
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Pan con Tomate
Ingredients
- 6 slices rustic, crusty bread such as ciabatta or sourdough
- 2 cloves garlic peeled and cut in half
- 2 beefsteak tomatoes very ripe heirlooms if possible
- Extra virgin olive oil for brushing and drizzling
- Flaky sea salt such as Maldon, for sprinkling
Instructions
- 1. Preheat a grill or grill pan to medium-high heat.
- 2. Brush each slice of bread with a little bit of olive oil on both sides.
- 3. Grill each piece of bread until nicely charred on both sides.
- 4. While the bread is still hot, rub the cut end of the garlic all over.
- 5. Slice the tomato in half and liberally rub the cut side all over the bread to saturate it with tomato juice and pulp.
- 6. Drizzle with plenty of olive oil, then sprinkle with flaky sea salt and serve immediately.
Notes
- You can toast the bread in the oven or toaster oven instead of grilling if desired.
- This is the traditional method for making tomato bread, but for more tomato flavor, you can grate the tomatoes on the large holes of a box grater and spoon that on top of the bread instead of rubbing.
- The best way to truly appreciate this dish is with peak-season ripe tomatoes and excellent olive oil.
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Nutrition
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Being from Barcelona, I have to comment on the recipe. That is a shame to use a heirloom tomato for this, Small vine, red ripe tomatoes are the best to use. We actually grow a very specific variety for the bread. They are meaty and juice, but small, the size of a golf ball. Much better result. You can fins similar tomatoes in California for sure.
Here are some variations to the "Pa amb Tomaquet" a Catalan dish not Spanish (the rest of Spain will not serve this bread, will actually give you bread with a slice of tomato), you can make it with toasted or not toasted bread, with garlic or no garlic, but always by rubbing the tomato onto the bread, Delicious with french baguette or even San Francisco Sourdough, ciabatta or old style farm bread. Either way, serve with some cold cuts, cheese, Spanish omelette, etc.
I appreciate the comment!
I love yellow low acid tomatoes, both grape and full sized. My Dad grew them long before they ever appeared in stores. I eat them cut up plain with crumbled or shaved feta. Great snack.
Me too Deb! the little sun gold cherry tomatoes are my absolute favorite. so sweet!! thanks for reading!
Love the simplicity! I am defiantly making this soon. I have some olive oil from my aunt's farm in Greece you will love 🙂
You have an aunt with a farm in Greece?! Yes, I do need to taste this olive oil. Hopefully you can get some good tomatoes at the market tomorrow and make this!