Pan con tomate (pa amb tomàquet) is a popular Catalan tapa dish made with crusty bread, tomatoes, garlic, olive oil, and salt. Prepared in just minutes and with fresh, high-quality ingredients, this tomato bread is both humble and incredibly delicious!

If you think Italian tomato bruschetta is simple, then you’ll adore this Spanish pan con tomate. With just 5 ingredients (including salt and olive oil!), this simple Catalan tomato bread appetizer/snack is perfect for the tomato season, both as a quick snack and to serve as an appetizer or at parties, picnics, and more!

What is Pan Con Tomate?

Also called pa amb tomàquet, pan con tomate (Spanish for “bread with tomato”) is a traditional Catalan/Spanish dish, considered a staple of Catalan cuisine. The dish combines bread (often toasted) with a tomato pulp topping (usually rubbed onto the bread), olive oil, and salt.

While there are several ways to further boost this humble recipe with additional seasonings, toppings, and so on – even the simplest version is highly popular. It is enjoyed as a snack or tapa to any meal! In fact, it’s often one of the first things brought to the table when eating out in several regions of Spain!

Within this post, I’ve included my favorite simple tomato garlic bread version. I’ve also included a list of optional toppings, no matter the occasion. And, if you’re looking for more simple toast/bread recipes, you may enjoy this avocado toast, creamy mushroom toast, scrambled eggs on toast, or Caprese bruschetta!

The Pa Amb Tomàquet Ingredients

The ingredients list for pan con tomate/pa amb tomàquet is simple and minimal, including:

• Tomatoes: use in-season, ripe tomatoes (almost over-ripe) that are fleshy but not too seedy (like beefsteak or heirloom tomatoes). Traditionally, “ramallet” tomatoes would be used, which are incredibly soft, so they easily rub against the bread.
• Garlic: adjust the number of garlic cloves to taste. Roasted garlic will also work.
• Salt: use flaky sea salt (like Maldon). This will add the right amount of flavor and a little crunch, too.
• Olive oil: use high-quality extra-virgin olive oil.
• Bread: it’s best to use a sturdy, hearty loaf (thick slices) to hold up to the tomato pulp topping. Ciabatta would work or other flat baguette-style bread, too. Day-old bread would also work. Use gluten-free bread if necessary.

Optional Add-ins and Variations

While the simplicity of this fresh Catalan tomato bread recipe is what makes it so popular, there are several ways you can boost this recipe further, including:

• Herbs: a small amount of parsley, chives, basil, or oregano could be sprinkled over the tomato toast.
• Chili: you can grate some fresh chili pepper directly into the tomato pulp mixture. Choose the variety of chili based on how spicy you wish the Spanish tomato toast to be. Alternatively, use some red pepper flakes.
• Red pepper: roasted red pepper could be mashed and added to the tomato mixture for additional flavor.
• Black pepper: season to taste.
• Lemon/Lime juice: while the fresh tomatoes are already acidic, I love the brightness added by just a squeeze of lemon juice or lime juice to the tomato bread recipe.
• Sherry vinegar: similar to the above, while acidic, this adds a fantastic zing to the tomato garlic bread.

Additional Topping Ideas

• Mushrooms: roasted or sautéed mushrooms will make an excellent topper.
• Olives: add a few high-quality olives for extra salty, tangy flavor.
• Anchovies: use brined anchovies. Add just 1-2 per toast (optionally topped with a little garlic aioli or mayonnaise).
• Ham: another popular option adds ham (like jamon iberico or jamon serrano) to the pa amb tomàquet and serves it for breakfast.
• Eggs: you could serve with a fried egg or poached egg to top.
• Manchego cheese: thin slices of Manchego over the Spanish tomato bread tastes delicious, like a fresh pizza!
• Burrata/mozzarella: like Caprese, top the tomato toast with some fresh burrata or mozzarella (or vegan mozzarella) for a creamy twist. You could optionally even top that with a slight drizzle of pesto or balsamic vinegar for an Italian twist on this Spanish classic.
• Avocado: sliced or diced avocado would work on this Spanish tomato bread.

How to Make Pan Con Tomate (pa amb tomàquet)?

First, prepare the bread. Slice it into thick pieces (if using ciabatta, I recommend slicing each toast around 2-inches wide).

If you want to toast it, you can do so in a toaster oven for smaller amounts, or brush with a bit of olive oil and place in a broiler until browned and crisp for larger amounts.

Then, use a peeled garlic clove to rub each slice of bread. Use as much or as little as preferred. I recommend 1/2-1 clove per tomato toast.

Next, slice your tomato in half and rub/squeeze it over the bread to deposit the pulp (not the skin) directly onto the bread.

Alternatively, if making a large amount or using tomatoes that aren’t tender enough to easily rub over the bread, I like to make the tomato pulp topping with the large holes on a box grater. First, cut each tomato in half and then (with your palm flat), rub it over the box grater. When you grate tomatoes, you’ll remove the pulp while also separating out the tomato skin (which won’t grate). You can then spoon it onto the bread.

Finally, drizzle the tomato toast with the extra virgin olive oil and a sprinkle of flaky salt, and enjoy!

Feel free to also try other simple Spanish tapas like blistered Padron peppers and patatas bravas!

How Make Ahead and Store?

Store: once assembled, it’s best to eat the pan con tomate as soon as possible, before the bread becomes soggy.

If you prepare/d a separate bowl of tomato topping, this can be covered and stored in the refrigerator for 2-3 days. Then bring it back to room temperature and add to the bread as needed.

Recipe Tips and FAQs

• Use high-quality ingredients: the entire tomato bread recipe requires just 5 ingredients, so make sure they’re high quality. Use ripe, in-season summer tomatoes, high-quality olive oil, and crusty hearty fresh bread!
• Select the right bread: the pulpy tomato topping is wet and relies on sturdy bread to stand up to it rather than become soggy/fall apart.
• If your tomato is too wet/seedy: I recommend using a box grater to grate the tomato into a bowl. Then, if very liquidy, strain it through a sieve until you reach your desired consistency. You can save the liquid to add to juices, sauces, soups, vegetable stock, etc.
• Enjoy this dish quickly: once assembled, pan con tomate is not the type of dish you want sitting around for hours. The tomatoes will seep into the bread and turn it soggy.
• When serving a large party/event: you may prefer to set out a bowl of the tomato pulp alongside a large platter of toasted bread, some olive oil, and a bowl of salt. That way, guests can assemble their own tomato toast in seconds, and you don’t risk the bread becoming soggy.

More Fresh Tomato Recipes

• Heirloom Tomato Salad (Marinated Tomato Salad)
• Panzanella Salad (Tuscan-style Tomato and Bread Salad)
• Classic Caprese Salad (Tomato Mozzarella Salad)
• Easy Gazpacho (Cold Tomato Soup)
• How to Make Tomato Juice (3 Methods)
• Tomato and Cucumber Salad
• How To Make Pico De Gallo (Salsa Fresca)

If you try this pan con tomate recipe (tomato bread), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!