Pan Con Tomate (Pa amb tomàquet)

5 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

Pan con tomate in Spanish or Pa amb tomàquet in Catalan is probably one of the most famous tapas recipes. It is a traditional food of Catalan, Valencian, Aragonese, Balearic and Murcian cuisines in Spain. Simple food made with quality ingredients is the best kind and this dish is exactly that. Made with only five ingredients, this dish is toasted/grilled bread, rubbed with garlic while still hot and topped with freshly grated tomatoes, salt and olive oil. If you have been to Spanish restaurants around the city like Bar Isabel or their sister restaurant Bar Raval and have ever wanted to attempt to make one of their tapas, this pan con tomate is a great place to start.

Ingredients

Pan Con Tomate

1 loaf of good quality bread like ciabatta or sourdough, sliced thick
3 tablespoons extra virgin olive oil (plus more for serving)
2 garlic cloves (halved crosswise)
2 pounds beefsteak or heirloom tomatoes
Flaky sea salt
Anchovies for topping (optional)

Directions

Pan Con Tomate

4 Steps

Step 1

Preheat oven to 400°F.
Step 2

Place bread on a baking sheet and drizzle with olive oil. Bake until golden and crispy, 10-15 minutes. Rub warm bread slices with cut sides of garlic; set aside.
Step 3

Meanwhile, split tomatoes in half horizontally. Using the large holes of a box grater, grate the cut sides of the tomatoes into a large bowl, until only the skin remains. Finely chop the skins and mix into the grated flesh; season very generously with salt
Step 4

Spoon tomato sauce over toasted bread. Let sit a couple of minutes to allow the juices to soak into the bread slightly. Drizzle with olive oil and sprinkle with additional flaky salt.