Catalonia · Spain
Pan con Tomate
Known in Catalan as pa amb tomàquet, this is toasted bread rubbed with ripe tomato and garlic, then drizzled with olive oil and salt. It emerged as a humble Catalan way to revive stale bread and dress it with the region's produce, likely spreading after the tomato arrived from the Americas.
Approximate, per 1 slice (~90g). Values vary by recipe and portion.
Where it comes from
Known in Catalan as pa amb tomàquet, this is toasted bread rubbed with ripe tomato and garlic, then drizzled with olive oil and salt. It emerged as a humble Catalan way to revive stale bread and dress it with the region's produce, likely spreading after the tomato arrived from the Americas. It is the everyday base for countless tapas, topped with ham, cheese or anchovies.
Where to eat Pan con Tomate
0 restaurants worldwide serve it.
The variants
Pa amb tomàquet
Classic Catalan version, tomato and garlic rubbed onto toast.
Con jamón
Topped with Ibérico ham or anchovies.
Andaluz
Grated tomato spread over bread, southern style.
Con ajo
Extra raw garlic rubbed on for a sharper bite.
Cook it yourself
- Pan con Tomate
Pa amb tomàquet is Catalan simplicity at its finest: crusty bread rubbed with garlic and ripe tomato, then anointed with good olive oil and salt. Everything depends on the quality of just four ingredients, so use the reddest summer tomato and the best oil you have.