Pan con tomate

Name: Pan con tomate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Spain
Ingredients: 8 thick slices country bread or rustic baguette; 4 very ripe tomatoes, halved; 2 garlic cloves, halved; 6 tbsp extra virgin olive oil; Flaky sea salt; A few fresh basil or oregano leaves (optional)

Local name : Pa amb tomàquet

Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.

Vegan#catalan#bread#tomato#tapas#breakfast

Photo : Mutari · Public domain

Prep: 10 min
Cook: 5 min
Total: 15 min
Serves: 4
Difficulty: Easy

Method

Toast the bread in the oven, a toaster or a very hot pan until golden and crisp.
While the bread is still hot, rub each slice with the cut side of a garlic half.
Rub the cut tomatoes firmly over the bread so the pulp and juice soak into the crumb. Discard the skins.
Drizzle generously with olive oil and sprinkle with flaky salt.
Add a few herbs if you like and serve straight away while the bread is still warm.

This is breakfast and aperitif across all of Catalonia. Rub the cut tomato hard enough to leave only the skin in your hand: the pulp should soak into the toast, not sit on top of it.

Nutrition · per serving

Calories: 372 kcal
Protein: 7.7 g
Fat: 22.4 g
Carbohydrate: 36.6 g
Fibre: 2.8 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Do I really have to toast the bread before rubbing the tomato?

Yes: toasting creates a dry, rough surface that grates the tomato flesh and holds the juice. On soft bread the tomato just slides and the crumb goes soggy within seconds. Rub while the slice is still hot.

Which tomatoes should I choose?

You want very ripe, juicy tomatoes cut in half: the pulp and juice are the dish, not diced tomato spooned on top. A firm, pale tomato will not grate and will give you almost nothing.

Can I prepare the slices ahead for a party?

No, this is exactly the dish where getting ahead ruins it: the bread softens fast once rubbed and oiled. Toast the slices in advance if you like, but rub the garlic and tomato at the last moment.

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