Pan Con Tomate (Spanish Tomato Bread)

Pan con tomate is a 10-minute Catalan tomato bread made with ripe tomatoes, crusty bread, garlic, and olive oil. It’s a simple appetizer or snack that makes the most of summer tomatoes.

A Simple Spanish Tomato Bread for Summer

When the tomatoes in my basket become a little too ripe, this is one of my favorite ways to use them. Pan con tomate, also called pan tumaca or pa amb tomàquet in Catalan, literally means “bread with tomato.” It is Mediterranean cooking at its simplest: a few humble ingredients that become far more than the sum of their parts.

Traditionally, you rub fresh tomato and garlic directly onto warm bread, sometimes assembling each piece right at the table. I take a slightly different approach and grate the tomatoes first. The box grater leaves the skins behind and gives you plenty of juicy tomato pulp to spoon over thick slices of toasted ciabatta.

Rub the warm bread with garlic, add the tomato, and serve it right away. The bread stays crisp beneath the juicy topping, with bold garlic flavor and just enough olive oil and salt to make those ripe tomatoes sing.

Is Pan Con Tomate the Same as Bruschetta?

Pan con tomate and tomato bruschetta both pair tomatoes with toasted bread, garlic, and olive oil, but the tomato preparation is different. Pan con tomate uses grated tomato pulp, which sinks into the warm bread. Tomato bruschetta is typically topped with chopped, crushed, or blistered tomatoes that sit more distinctly on top, often with herbs or other flavor-makers.

Ingredients for Pan Con Tomate

With a recipe this simple, every ingredient needs to pull its weight. Here is what you’ll need:

• Bread: Use one loaf of ciabatta or another hearty, rustic bread. Day-old bread works well, but avoid anything too soft or thin. The bread needs enough structure to hold the juicy tomato without immediately becoming soggy.
• Tomatoes: You’ll need 3 large, very ripe tomatoes. I used heirloom tomatoes, but the most important thing is that they are juicy and full of flavor.
• Extra virgin olive oil: Because you will taste the oil, choose a flavorful, good-quality variety. I like this Hojiblanca Spanish extra virgin olive oil, which is fruity and grassy with a slightly peppery finish.
• Garlic: Slice 1 or 2 garlic cloves in half and rub the cut side over the hot toast. This gives the bread bold garlic flavor without leaving raw pieces behind.
• Salt: Sea salt or kosher salt brings the tomatoes to life.
• Lime juice: A small splash is optional, but I like the bright contrast it adds to the sweet tomato and savory garlic.

How to Make Pan Con Tomate

Pan con tomate comes together in about 10 minutes. Here’s how to make it: 

• Oil and toast the bread. Turn on your oven’s broiler and position a rack about 6 inches from the heat. Slice the ciabatta loaf in half lengthwise, then cut it into 2-inch slices. Brush the bread generously with olive oil and arrange it on a sheet pan. Broil for 3 minutes or less, until lightly golden brown.
• Grate the tomatoes. Slice a thin piece from the tip of each tomato. Grate the cut side over the large holes of a box grater and into a bowl, stopping when only the peel remains. Discard the peels, then season the tomato pulp with salt and an optional splash of lime juice.
• Assemble and serve. While the bread is still hot, rub the cut side of the garlic cloves over the surface. Spoon the grated tomatoes on top and serve immediately.

Tips for the Best Pan Con Tomate

• Choose a sturdy bread. The best bread for pan con tomate is a hearty, rustic loaf such as ciabatta. Cut it thick enough to support the tomato pulp, and toast it until golden so it does not become soggy too quickly.
• Use your ripest tomatoes. Juicy, flavorful tomatoes make all the difference. The tomatoes that have become a little too ripe for a salad are often exactly right here.
• Rub the garlic on while the bread is hot. The warm, rough surface of the toast helps release the garlic’s flavor.
• Keep the seasoning simple. Garlic, olive oil, and a good pinch of sea salt or kosher salt are all the tomatoes really need. Add the optional lime juice if you want a little extra brightness.
• Serve it promptly. Give the tomato juices a moment to sink into the toast, but do not let the assembled bread sit for long. Pan con tomate is at its best while the bread is still crisp beneath the juicy topping.

What to Serve with Pan Con Tomate

Serve pan con tomate as an appetizer, side dish, or part of a Spanish tapas spread. It pairs especially well with patatas bravas, blistered Padrón peppers, Spanish tortilla, or tangy boquerones.

For a light summer meal, serve it alongside a chilled bowl of salmorejo. If you want to add toppings, keep them simple: Serrano ham, Manchego cheese, roasted mushrooms, or olives all work well. A cold glass of Tinto de Verano completes the tapas-bar situation.

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