The Foreign Fork

Pan con Tomate

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.

Crusty bread Garlic Roma Tomato Olive oil Sea salt


Bake the Bread - Place the sheet of sliced bread in the oven for 2-3 minutes. Flip the bread over and toast again until browned. Remove  from the oven.



Add Toppings - 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 - To make a Spanish Tomato 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.


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.


Serve the tomato bread as fast as possible to avoid your bread getting soggy.

The Foreign Fork 

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