Pan con Tomate
Authentic Pan con Tomate (Spanish Tomato Bread)
This authentic pan con tomate recipe is the easiest, most addictive Spanish toast you can make at home. Crusty toasted bread rubbed with raw garlic, topped with fresh grated tomato, and finished with great olive oil and flaky salt. Five minutes, four ingredients, and pure Mediterranean magic in every bite.
I first had pan con tomate at a small family-run café in Barcelona, and I have been hooked ever since. The combination of crackly toast, juicy tomato, and good olive oil is one of those simple things that you cannot believe tastes this good. The trick, as I discovered, is in the technique. There is no chopping and no peeling. You grate the tomato on a box grater, and the magic happens on its own.
Also known as pa amb tomàquet in Catalonia, this iconic Spanish toast works as breakfast, brunch, an appetizer, or a light snack. It is naturally vegan, ready in five minutes, and lets the quality of your ingredients do all the talking.
Key Ingredients for Pan con Tomate
See the recipe card below for the complete ingredient list and measurements.
- Tomatoes – Use the ripest tomatoes you can get your hands on. This recipe lives or dies by tomato quality. Vine-ripened or heirloom varieties are ideal in summer.
- Bread – A crusty bread with structure is essential. Sourdough, ciabatta, pan rústico, or a French country loaf all work beautifully. Avoid soft sandwich bread.
- Garlic – A single fresh clove, peeled and used raw. The toasted bread acts like a grater, leaving behind just the right amount of garlic flavor.
- Extra Virgin Olive Oil – Use the good stuff. With four ingredients, every one matters. Spanish or Italian extra virgin olive oil is best.
- Flaky Sea Salt – Maldon or a similar flaky finishing salt makes a real difference. Table salt will not give you the same crunch and brightness.
How to Make Pan con Tomate
This authentic pan con tomate recipe comes together in just a few simple steps. See the recipe card below for the complete instructions.
Cut the tomato in half and grate it cut-side down on the large holes of a box grater. The pulp comes through, and the skin stays in your hand.
Stir in a pinch of salt and a drizzle of extra virgin olive oil.
While the toast is still warm, rub the peeled garlic clove across the surface.
Pass the grated tomato through a fine mesh sieve to drain off the watery liquid. You want a thick, spreadable pulp.
Toast the bread slices in a dry pan or under the broiler until deep golden and crisp.
Spoon the tomato pulp generously over the toast, drizzle with more olive oil, finish with flaky sea salt, and serve immediately.
Tips for the Best Pan con Tomate
- Use peak-season tomatoes. When tomatoes are at their best, this recipe is unbeatable. In the off-season, hothouse cluster tomatoes are your next best option.
- Toast it dark. Pale toast turns soggy under the tomato. Go bold on the color for maximum crunch.
- Do not skip the strain. Watery pulp soaks the bread in seconds. Straining is the difference between great and forgettable.
- Assemble at the last minute. Pan con tomate waits for no one. Make it, eat it.
- Spend on the olive oil. When a recipe has this few ingredients, the quality of each one is what carries the dish.
Variations and Topping Ideas
- Pan con tomate y aguacate: Add sliced avocado for a brunch-style upgrade.
- With vegan cheese: Crumble vegan feta or shave vegan manchego over the top.
- Spicy version: Add a pinch of smoked paprika or red pepper flakes.
- With herbs: A scattering of fresh parsley, basil, or oregano adds color and brightness.
- With olives or capers: Scatter chopped Kalamata olives or briny capers over the top for extra punch.
Frequently Asked Questions
Pan con tomate, also called pa amb tomàquet in Catalan, is a traditional Spanish dish of toasted bread topped with fresh grated tomato, garlic, olive oil, and salt. It originated in Catalonia and is now eaten across Spain for breakfast, brunch, and snacks.
Bruschetta is Italian and typically uses chopped tomatoes with basil and balsamic. Pan con tomate is Spanish and uses grated tomato pulp, fresh garlic rubbed on the bread, and just olive oil and salt. Pan con tomate is simpler, juicier, and lets the tomato take center stage.
A crusty bread with an open, airy crumb is ideal. Sourdough, ciabatta, pan rústico, or a French country loaf all work beautifully. Avoid soft sandwich breads.
No, that is the beauty of grating. When you grate a tomato cut-side down on a box grater, the flesh comes through as pulp and the skin stays in your hand.
In peak summer, fresh ripe tomatoes are unbeatable. Out of season, high-quality canned San Marzano tomatoes work as a backup. Drain well, season, and use as you would the fresh version.
More Vegan Mediterranean Recipes You Will Love
If you enjoyed this authentic pan con tomate, you will love these other easy vegan Mediterranean and Spanish-inspired recipes:
- Pan-Fried Garlic Focaccia with Garlic Confit Butter
- One-Pan Creamy Tomato Spinach Pasta
- Vegan Eggplant Pesto Sandwich on Sourdough
- Vegan Borani Banjan (Afghan Eggplant Recipe)
- Roasted Cauliflower Steaks with Creamy Hummus
- Stuffed Vegan Cabbage Rolls with Lentils & Rice
Authentic Pan con Tomate (Spanish Tomato Bread)
Ingredients
Method
- Cut the tomatoes in half. Grate each half cut-side down on the large holes of a box grater, discarding the skins.
- Pass the grated pulp through a fine mesh sieve to drain off excess liquid.
- Stir 1 tbsp olive oil and a pinch of salt into the strained pulp.
- Toast the bread slices in a dry pan or under the broiler until deep golden and crisp on both sides.
- While still warm, rub the cut side of the peeled garlic clove across the surface of each toast.
- Spoon the tomato pulp generously over the toasts. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt. Serve immediately.