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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Ingredients
- 1 loaf ciabatta bread, or similar hearty bread
- 3 tomatoes, large and very ripe tomatoes are best, I used heirloom tomatoes
- Extra virgin olive oil, try Hojiblanca Spanish Olive Oil
- 1 to 2 garlic cloves, sliced in half
- sea salt, or kosher salt
- splash of fresh lime juice (optional)
Instructions
- Get ready. Turn on your oven’s broiler and position a rack about 6 inches from the heat.
- Toast the bread. Slice the loaf in half lengthwise, then cut it into 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange it on a sheet pan. Broil for up to 3 minutes, until lightly golden brown.
- Grate the tomatoes. Slice a small 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. Season the tomato pulp with salt and an optional splash of lime juice.
- Assemble and serve. While the bread is hot, rub the cut side of the garlic cloves over the surface. Spread the grated tomatoes over the bread and serve immediately.
Video
Notes
- Serve immediately: Pan con tomate is best shortly after it is assembled. If it sits for too long, the tomato juices will make the bread soggy.
- Serving suggestion: This recipe makes about 10 slices. Plan on approximately 2 slices per person.
- Shop this recipe: Visit our shop for quality Mediterranean ingredients, including the Hojiblanca Spanish extra virgin olive oil used in this recipe.
Nutrition
Try Our Peppery
Spanish Olive Oil
Hojiblanca olives—bold, grassy, and slightly peppery—yield oil perfect for drizzling over salads, grilled fish, and vegetables.
Yes 5 stars!
I’m from NJ and in September the heirloom tomatoes are lovely. I skipped the shredding and simply sliced the tomatoes. We like like things well-seasoned , so garlic and herbs went into my olive oil before brushing. Thanks for the great recipe! We are happily remembering Barcelona.
Awesome! Here’s another great recipe to try with all those great, ripe heirloom tomatoes!
I lived in Spain for almost 2 years and this was a staple for breakfast most mornings. I love this recipe! Brought back good memories of my time over there. Add some prosciutto or something like jamon serrano and cheese to add another layer of flavor to this. All I’m missing is some cola coa!
can you make a large quantity and preserve this?
Hi, Janet. It’s not something we’ve tried before, but I think you should be able to.
Outstanding! So simple but soooo good. Reminds me of Barcelona!
Love to hear that, Randy! Thank you!
Is easy and simple to make
Love this recipe the only thing different that do is to grate/crush a garlic clove per piece of bread and spread it with a knife before adding the tomatoes. My wife says that I make a pig of myself with it and limits the amount of bread slices I use.
Thanks, Paul!
Really good, had for my lunch yesterday and today, love your recipes
This looks delicious and I’m going to give it a try.
When I’ve been in Italy (a few different areas), the locals have been adamant that bruschetta is simply Italian bread with a drizzle of olive oil and a sprinkle of salt. What part of Italy serves it with the tomato mix you mentioned above?
Hi, Kristi. Pan Con Tomato is actually a traditional Spanish tapa. It IS delicious! Hope you love it!
Yes, I know that, I was referring to your mention of bruschetta in this post. The section titled: Pan con tomate vs bruschetta. You say: Bruschetta is served with small chopped tomatoes, often mixed with other herbs and ingredients, atop of crostini or small pieces of crusty bread.
I had an overripe tomato and some nice artisan bread so I made this for breakfast this morning and have been thinking of it all day! Delicious!
Just made this using our own homegrown tomatoes. It transported us right back to sunny Spain, a country we miss so much! Will definitely be making it again – and again.
Wonderful! Thanks, Beverley!
Very lovely recipe! I used the inside of the tomatoes only, yesterday I made Romesco sauce, and as I could not find roasted tomatoes I made my own by grilling the outer part of 12 tomatoes after scooping out the inner core and seeds. Now I could use that inner core and seeds for this recipe. I made 10 slices. Thank you Suzy for all your inspiration.
My pleasure, Marijke! So glad you enjoyed this recipe!
So glad to find this recipe. I ate this and loved it when I was in Spain a few years ago. I didn’t know what it was called but now I can’t wait to make it and relive my taste bud memories! I have made several of your recipes and I am so impressed, you have made me a better cook! Thank you.
I love the hear that, Judy! Thank you for the kind words!
I have been making a ‘tomato melt’ from my aunt’s Weight Watchers group for over 40 years! Toast a hearty slice of bread, add big slices of tomato, a slice of your favorite cheese and zap it for 30 seconds or under the broiler. Long enough to melt the cheese and heat the tomatoes (and be careful it can get pizza hot). Sprinkle with seasoned salt or a sprinkle of garlic oil to your taste. So, so easy to make. I ate this as a great meal or snack, and for whatever reason it was more delicious when I was pregnant. I have never tried it with grated tomatoes and that sounds wonderful too. Thank, Suzy! Love hearing about all these new ways of using simple, fresh ingredients. M.
As a Catalan born I’m glad to read about pa amb tomàquet or pa amb tomata as people in Girona named it. Just let me say, never use a grater for grate the tomato, we use to grate the tomato directly in bread, the used tomato are called “de penjar” (hanging tomato’s) from Balearian that are soft and smoth. Try to find the mature tomates you’ll find and try to grate it directly! That’s the flavoring you’ll need to find. As I said before, I’m really happy to read about this all day dish at home. Thanks!!!
Thanks for sharing, Silvia! I hope you give my version a try!
I LOVE Pan Con Tomate! It makes a super easy appetizer that everyone enjoys.
I’m not Catalan but I live in Catalunya since 2002. Another good way to use this tomato bread is in sandwiches- as they are made here. Forget mayonnaise, tomato bread, with its oil and garlic, is the best you can put in a sandwich (as long as it is a baguette type bread, of course, not square sandwich bread).
Ooo! What a great idea! Thanks, Valeria!