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This is popular throughout the whole of Spain. In every bar, cafe or restaurant you can get this dish. It is on the table in no time so a great recipe if you are in a hurry. So, are you ready to learn how to make pan con tomate? Let’s get started!
What You Need For This Recipe
If you want to make this pan con tomato recipe you need only a handful of ingredients. Make certain you have the following ingredients ready:
- Bread – you can use e.g. no-knead bread, ciabatta, or other bread
- Tomatoes – use overripe tomatoes
- Olive oil – to drizzle on the bread
- Salt and pepper – to taste
- Garlic – fresh garlic optional
- Serrano ham – this is optional
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Pan Con Tomate
- You need to start with 3 slices of bread. Preferably use some rustic bread like no-knead bread or French bread. Roast it in the oven under the broiler.
- Let the broiler get warm first before putting the bread underneath. It all depends on how hot your broiler gets. It takes about 5 minutes to toast a slice on one side.
- Turn and toast the other side. If you have a toaster, it will make toasting bread much easier. Pop it in the toaster and let your bread go brown.
- In the meantime, cut your tomatoes in half. I use a mandoline slicer with a grater on it. Take a halved tomato and grate it. The tomato will be soft and mussy a bit on the watery side. Season it with salt and pepper.
- Take the toasted bread out of the oven. If you like you can brush a halved garlic on the warm toast to flavor the bread. In this version, I have not used garlic.
- Drizzle some olive oil on the bread first then cover with the grated tomato puree. If you like you can serve it with some slices of Serrano ham (non-vegan).
Spanish Pan Con Tomate Recipe
Everywhere you go you see people ordering this bread with tomatoes and it is so strange that it hasn’t caught on in the rest of Europe or the world.
Fortunately, it is so easy to make, so from now on you can treat yourself to authentic pan con tomate. They come in different shapes and sizes.
From just a slice of bread to a half bun or pistolet. I must admit that Spain has the ideal climate for pan the tomate or tapas. Who doesn’t want to sit in the sun enjoying a cup of tea or coffee with some roasted pan con tomate?
This recipe originates from Catalunya in the North East of Spain but this dish has spread across the rest of Spain. I have come across this bread in Madrid, Barcelona, and also in the South of Spain.
Some call it a tapas, but you can argue whether it is accurate as most Spaniards eat this mid-morning as their breakfast or for lunch.
I have not seen this late afternoon which is the normal time for tapas. This recipe works best when you use stale bread and overripe tomatoes.
See How To Make Pan Con Tomate
Want to see how you can make authentic pan con tomate? Watch the video instruction with step-by-step instructions in the recipe card, so you can follow along.
This is such an easy recipe to make every day.
More Spanish Tapas Recipes
If you like to serve this recipe as tapas you can. If you love tapas, you can find a lot of different tapas recipes, take a look at the dishes below:
- Authentic Spanish tortilla
- Spanish tortilla with Serrano ham
- Tempting Spanish tapas pinchos
- Fried shrimp tortillitas de camarones
- Rustic olive sun-dried tomato tapenade
- Spanish cod fritters
Have fun with this pan con tomate recipe!
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Authentic Pan Con Tomate
Authentic pan con tomate or pa amb tomaquet is a brilliant breakfast or mid-morning snack that is popular throughout Spain. Try it!
Ingredients
- 3 slices of bread
- 2 tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic (optional)
- Serrano ham (optional)
Instructions
- Slice 3 slices of bread
- Heat the broiler and roast the bread under the broiler. Turn and toast the other side. Takes about 5 minutes per side
- In the meanwhile, cut your tomatoes in half. Use a mandoline slicer with a grater on it to "grate" the tomato. The tomato will be soft and mussy.
- Season tomato puree with salt and pepper.
- Take the toasted bread out of the oven.
- Brush the bread with a halved garlic on the bread (optional)
- Sprinkle olive oil on the bread first then cover with the tomato puree
- Serve the pan con tomato
Notes
1. Let the broiler get warm first before putting the bread underneath. It all depends on how hot your broiler gets. It takes me about 5 minutes to toast a slice on one side. 2. If you have a toaster that is so much easier. Pop it in the toaster and let your bread go brown. 3. If you like you can serve it with some Serrano ham.
Click To Play Recipe Video
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Nutrition facts
Calories: 120; Fat: 9.8g; Carbs: 8.1g; Protein: 1.5g; (without serrano ham). Calories: 190; Fat: 13.2g; Carbs: 8.1g; Protein: 10.5g; (with 3 slices serrano ham).
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