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    Home » Europe » Pan con Tomate (Tomato Bread from Spain & Andorra)

    Pan con Tomate (Tomato Bread from Spain & Andorra)

    Published on Apr 19, 2022 Modified: Aug 9, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    This simple Tapas recipe originated in Catalonia and Pan con Tomate is now popular in Andorra and Spain. Made by rubbing garlic, tomatoes, and olive oil on a loaf of crusty bread, you only need a few high quality ingredients to make an impressive recipe with lots of flavor. 

    Slices of pan con tomate on a plate next to a loaf of crusty bread and roma tomatoes.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Do I Need to Make this Recipe?
    • How to Make this Recipe
    • Pan con Tomate Variation
    • Expert Tips
    • Recipe FAQs
    • Pan con Tomate (Tomato Bread from Spain & Andorra)

    Recipe Origins

    Pan con Tomate is a special tapas recipe that originated in Catalonia and later became popular in Spain and Andorra. It is also known as “Pan Tumaca” in Barcelona, and in Catalan, it is called “Pa amb Tomàquet”. 

    The origins of Pan con Tomate trace all the way back to Ancient Greece, in which bread drizzled with olive oil and salt was a popular food choice. 

    Tomatoes finally came to Catalonia from America in the 18th century, which is when Pan con Tomate (or Pa amb Tomàquet) truly became popular. 

    The first written record of this recipe can be traced back to 1884. It began as a popular dish amongst rural folks, who used tomatoes to soften their 1-2 day old bread. This is a dish (similar to Cheese Fondue or Bread Pudding) that was invented to stretch what little ingredients were available. 

    Today, Pan con Tomate is an easy recipe that is wildly popular in both Andorra and Spain. Even better, it can be found in almost any tapas bar. 

    Why Make this Recipe

    1. Simple: This recipe is very simple, with only 5 ingredients and just a few minutes toasting in the oven! 
    2. Great for Kids: Because this dish is so hands on with no chopping required and ready instantaneously, it is a great dish to get kids excited about food! Break out the ingredients and have your kids prepare your Pan con Tomate as a delicious appetizer!
    3. Fun for Entertaining: Even if you don’t have kids, I recommend this as a fun appetizer or side dish while entertaining! Set out a platter with all of the ingredients and let the guests make their own delicious tomato bread. 

    What Do I Need to Make this Recipe?

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Ingredients needed to make pan con tomate.

    Because this recipe has so few ingredients, it is really important that you choose the highest quality ingredients you can get! You will want ripe, juicy, fresh tomatoes, a delicious crusty bread, and fresh garlic in order to make this appetizer mega-delectable.

    1. Bread: Any loaf of crusty or rustic bread will work. I really like a baguette, but a french loaf or ciabatta bread will work as well. Try to choose a bread with an “open crumb”, meaning a bread with a lot of holes in it to store all of that great flavor! 
    2. Tomato: I use a Roma Tomato because they are a “paste tomato” meaning that they will leave behind a better textured tomato pulp. Make sure you are getting a fresh, high quality tomato. Bonus points if you have a garden to pick from! 
    3. Salt: I would highly recommend using a flaky sea salt for this recipe. It will make a big flavor and texture difference from table salt! 
    4. Garlic: You can peel a garlic clove and cut it in half for easiest use!

    Tools

    1. Cookie Sheet: To toast the bread in the oven.

    How to Make this Recipe

    Step 1: Bake the Bread

    Slices of crusty bread on a baking sheet to make pan con tomate.

    Preheat the oven to a low broil. 

    Place the pieces of bread on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted. 

    Flip the bread over and toast again until browned. Remove the bread from the oven. 

    Step 2: Add Toppings

    Two photos showing how to assemble the pan con tomate after the bread is toasted.

    Peel the clove of garlic and cut it in half. Rub the garlic onto each slice of toasted bread. 

    Cut the tomato in half. Rub the tomato onto each slice of bread, making sure to really leave behind a lot of juice and pulp on the bread. 

    Drizzle a bit of extra virgin olive oil onto each piece of bread, then sprinkle each piece with salt. Enjoy! 

    Pan con Tomate Variation

    There are two different ways to make this common tapa. The recipe below contains instructions for the Catalan/Andorran way of making this recipe, which includes simply rubbing the tomato on the bread.

    To make a Spanish Tomato Bread, the recipe is slightly different. Instead of rubbing a tomato half on the bread, you grate the tomato on the large side of a box grater to get a chunky sauce. This will give you more of a tomato spread instead of just adding juice to your bread. 

    Either option works, and both are enjoyed in Spain and Andorra. Different families/regions might have different ways of enjoying this dish, so feel free to choose what sounds best to you! 

    Expert Tips

    Pan con tomate served on a plate with a roma tomato and crusty bread loaf behind it on a cutting board.
    • Use a serrated knife to cut the bread into slices. 
    • You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
    • A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes). 
    • Serve the tomato bread as fast as possible to avoid your bread getting soggy. 

    Recipe FAQs

    Close up view of several pieces of pan con tomate.
    Can I Save Leftovers? 

    I wouldn’t recommend holding on to any leftovers that have already been dressed with tomatoes and olive oil. Because of the nature of this dish, your bread will turn soggy! 

    Instead, feel free to save each of the ingredients separately, and assemble your Pan con Tomate the next day for a fresh treat. 

    Do I Have to Use Garlic? 

    I won’t lie to you, the garlic in this recipe is strong. If you like garlic (like me), you’ll love this recipe!

    If you don’t love garlic, you can always omit it and prepare the bread with just tomato, olive oil, and salt. 

    Pan con Tomate vs Bruschetta

    Italian Bruschetta and Spanish Pan con Tomate are very similar, but there are some key differences. Bruschetta recipes call for chopped tomatoes that are often mixed with other herbs. Pan con Tomate, on the other hand, rubs the tomato juice right onto the bread! 

    Hand holding up a piece of pan con tomate.

    Did you enjoy this recipe for Pan con Tomate? If so, make sure to check out these recipes I picked out just for you: 

    • Escudella (Andorran Meat Stew) 
    • Torrijas (Spanish-Style French Toast) 
    • Hungarian Langos Recipe
    • Fata: Spicy Tomato Sauce from Eritrea
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    Slices of pan de tomate on a serving plate.

    Pan con Tomate (Tomato Bread from Spain & Andorra)

    This simple Tapas recipe originated in Catalonia and Pan con Tomate is now popular in Andorra and Spain. Made by rubbing garlic, tomatoes, and olive oil on a loaf of crusty bread, you only need a few high quality ingredients to make an impressive recipe with lots of flavor. 
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Andorran
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 15
    Calories: 122kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Cookie Sheet
    • Oven Mitt

    Ingredients

    • 1 loaf of crusty bread, cut into slices about 1” thick
    • 1 clove Garlic, whole
    • 1 Roma Tomato
    • 2 tbsp olive oil
    • 1 tsp sea salt

    Instructions

    • Preheat the oven to a low broil.
    • Place the slices from one crusty loaf on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted. Flip the bread over and toast again until browned. Remove the bread from the oven.
    • Peel the garlic clove and cut it in half. Rub the garlic onto each slice of bread.
    • Cut 1 roma tomato in half. Rub the tomato onto each slice of bread
    • Drizzle a bit of olive oil onto each piece of bread, then sprinkle each piece with salt. Enjoy!

    Notes

    Recipe Copyright The Foreign Fork. For educational or personal use only.
    • Bread: Any loaf of crusty or rustic bread will work. I really like a baguette, but a french loaf or ciabatta bread will work as well. Try to choose a bread with an “open crumb”, meaning a bread with a lot of holes in it to store all of that great flavor! Tomato: I use a Roma Tomato because they are a “paste tomato” meaning that they will leave behind a better textured tomato pulp. Make sure you are getting a fresh, high quality tomato. Bonus points if you have a garden to pick from!
    • Salt: I would highly recommend using a flaky sea salt for this recipe. It will make a big flavor and texture difference from table salt!
    • Garlic: You can peel a garlic clove and cut it in half for easiest use!
    • Use a serrated knife to cut the bread into slices. 
    • You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
    • A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes). 
    • Serve the tomato bread as fast as possible to avoid your bread getting soggy. 

    Nutrition

    Serving: 1serving | Calories: 122kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 206mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
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