🍅 Pan con Tomate
Pan con tomate is a simple Spanish tapa of toasted bread rubbed with garlic and ripe tomato, then drizzled with olive oil and seasoned with salt. The bread stays crusty at the edges while soaking up the fresh, juicy tomato pulp. It is served at breakfast, as a tapa, or alongside grilled dishes throughout Spain.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thick slices rustic bread (about 50 g each)
- 2 ripe tomatoes
- 1 garlic clove, halved
- 2 tbsp olive oil
- 1/2 tsp flaky salt
Method
- Toast or grill the bread until crisp on the outside.
- Rub the warm toast lightly with the cut garlic.
- Halve the tomatoes and rub them over the bread, or grate them and spoon the pulp on top.
- Drizzle with olive oil, sprinkle with salt and serve right away.
How to make it lighter
- Measure the oil: 1 tbsp olive oil ≈ 120 kcal, so a light drizzle goes a long way.
- Use thinner slices of bread and pile on more tomato.
- Serve with a large green salad to make a fuller, lighter meal.
History
Known in Catalan as pa amb tomàquet, the dish is closely associated with Catalonia, where it is considered a staple of everyday eating. Its exact origins are not documented, but it spread widely across Spain and is now a standard item in tapas bars.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →