Pan con tomate, also known in Spain as pan tumaca or pa amb tomà quet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, and sea salt. It makes a simple and satisfying breakfast, tapa, or snack any time of day. You can enhance your pan con tomate by adding garlic or topping it with jamón, anchovies, cheese... the options are endless!
Read on to learn more about the history of pan con tomate and learn some of the different ways to make this popular Spanish specialty!
Pan con tomate is one of those things you'll find throughout Spain -- much like the tortilla de patatas. That said, it does have some regional variations that are worth mentioning.
Pa amb Tomà quet in Catalonia
In Catalonia, pa amb tomà quet is one of the most popular local foods you'll find. It may sound odd that a pilar of Catalan cuisine is simply bread with tomatoes -- but it is truly a vehicle to show off the best of Catalonia's produce. You'll find pa amb tomà quet for breakfast, used as a base for tapas, and served as a side dish for almost any meal.
Don't be surprised if a waiter brings over a big basket of tomato bread when you're dining out in Catalonia -- it's the tradition. But do note -- if you accept it, you will be charged. If you don't want it, simply say "no, merci".
Good pa amb tomà quet uses a fantastic base bread -- often a rustic country loaf or a super thin and crispy "glass bread" (referring to the way it shatters when eaten). The bread is toasted first. Then you may decide to rub it with half of a garlic clove (I love it this way, but it is definitely the more pungent choice!).
Next, you'll rub half of a tomato over the bread. In Catalonia there is a special variety of tomato called tomà quets de penjar (hanging tomatoes). You'll find them sold on the vine in the local markets and when rubbed on the bread 100% of the tomato pulp spreads out as if it were butter, leaving behind only the skin! Can't get this magical tomato where you live (neither can I -- and I'm in Madrid!) -- keep reading to learn what to do.
After the tomato, drizzle excellent quality extra virgin olive oil and sprinkle with sea salt. (Some insist the salt should come before the tomato, and others before the olive oil -- I like finishing the bread with good, flakey sea salt).
See also: The Spanish Eating Schedule
Pan con Tomate in Madrid
In Madrid, pan con tomate is usually served as breakfast. You'll also hear it called a tostada con tomate. Generally, you'll get a piece of toasted bread and a little jar of freshly grated tomato, pre-mixed with olive oil, salt, and (sometimes) a dash of sherry vinegar. Depending on your preference, you may add more olive oil and salt to your bread too.
Tostada con Tomate in Andalusia
In Andalusia, a tostada con tomate y jamón is the king of breakfast. Most Sevillanos will enjoy a delicious toast topped with crushed tomato, olive oil, and either jamón Serrano or local jamón ibérico. It's one of my favorite Spanish breakfasts!
Pan con Tomate on Pintxos in Basque Country
Finally, I'd like to mention the Basque Country, where pan con tomate serves as a base for many of the delicious pintxos you'll find displayed on the bar. I've given some ideas for toppings below!
Key Ingredients
Key Ingredients: Bread, olive oil, tomatoes, sea salt, and ham (optional)
Ingredient Notes & Substitutions
- Bread: The most important thing is that you use good bread -- ideally something hearty that can stand up to plenty of olive oil and tomato juice. In Catalonia we often use a hearty rustic "country" bread or a thin "glass bread" that nearly shatters apart. Both are delicious.
- Tomatoes: Again - quality is KEY here. In Catalonia there are very special local tomatoes that will spread like butter. But outside of the region we just use the best, juciest tomatoes we can find.
- Extra Virgin Olive Oil: Experiment with different varieties here. You will taste the olive oil here so be sure to use the very best quality you can find. I love a fruity arbequina or spicy picual. If I can find something unfiltered, even better! Learn more about olive oil here.
- Sea Salt: Another must. And if you can find Flor de Sal, get some!
- Toppings: To make your pan con tomate more of a meal, you can get creative. Some classic Spanish combos are:
- Jamón or other cured meats like lomo or fuet
- Anchovies: both salt cured and marinated (boquerones en vinagre). If you use one of each it's called a "matrimonio" (marriage).
- Cheese: A simple slice of cheese can make the perfect match.
Pan con Tomate: Step by Step
The recipe below is not the only way to make pan con tomate (in many families you just rub raw tomato on bread, and drizzle olive oil and salt on top), but it is my preferred method because I enjoy a thick tomato sauce that allows all ingredients to blend to increase flavor. The most important suggestion is to use a hearty type of bread that serves well as a toast, to ensure it captures all flavors without becoming too soggy.
Steps 1-2: Start by toasting your bread. You can use the toaster or the oven.
Steps 3-4: Next, grate the tomato into a bowl.
Steps 5-6: Add the olive oil and salt to season the grated tomato.
Steps 7-8: Rub the toasted bread with raw garlic (optional) and then spread the tomato sauce.
Steps 9-10: Finally, drizzle a bit more extra virgin olive oil and sprinkle some sea salt. Enjoy!
Serving Suggestions
Pan con tomate is extremely versatile. It makes a delicious breakfast (with or without a slice or two of jamón), and is also perfect with other tapas, or as a side to any meal.
More Simple Tapas Recipes
Like this easy recipe? Don't miss more classic Spanish tapas!
- Tortilla: Spain's famous potato and egg omelet.
- Padrón Peppers: Simple fried peppers - ready in 5 minutes!
- Gazpacho: Fresh veggies in the blender, much easier than you might think!
- Berenjenas con Miel: These fried eggplant with honey are so delicious!
Pan con Tomate Recipe (Spanish Tomato Bread)
Ingredients
- 4 tomatoes juicy and ripe tomatoes on the vine work well
- Extra virgin olive oil to taste
- 1 clove of garlic cut in half
- Salt to taste
- 1 loaf bread rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness)
- A few thin slices of Spanish Serrano or Iberian ham optional, but highly recommended
Instructions
- Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
- Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
- Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
Notes
- Jamón or other cured meats like lomo or fuet
- Anchovies: both salt cured and marinated (boquerones en vinagre). If you use one of each it's called a "matrimonio" (marriage).
- Cheese: A simple slice of cheese can make the perfect match.
Nutrition
Update Notice: This post was originally published on March 24, 2018 and was republished with new text and photos on August 6, 2021.
Have you ever tried pan con tomate? What is your favorite Spanish snack?
Photography by Giulia Verdinelli
Katrina
Muy delicioso! Oh my goodness this was so good! So simple, I plan to make this again soon. We were unable to find Serrano or Iberian jamón so we opted to use prosciutto, but it still came out amazing. Thank you for the recipe!
Giulia
This was so simple to make!
Rubbing garlic on the sourdough gave it such a nice flavour and the sweetness of the tomato with the salty jamon is a really great combo.
Sel Runn
we added thinly sliced cheese and ran it under the broiler for a melt and a little crispness. A few crumbles of dry basil and you have a close taste to pizza... Have you had it this way?
Graeme Noonan
Simple Catalan approach of rubbing raw garlic and tomato on toasted sour-dough produces far subtler flavours.