Pan con Tomate

5 from 1 vote

This simple tapas recipe for Pan con Tomate originated in Catalonia and 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.

Course Appetizer

Cuisine Andorran, Spanish

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 69kcal

Author Alexandria Drzazgowski

Ingredients

1 loaf crusty bread cut into slices
1 clove garlic whole
2 roma tomatoes
2 tbsp olive oil
1 tsp flakey sea salt

Instructions

Preheat the oven to a low broil.
Place 1 loaf crusty bread pieces on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted. Remove the bread from the oven.
Peel 1 clove garlic and rub the garlic onto each slice of bread.
Tomato Option 1: Catalan/Andorran Method - Cut 2 roma tomatoes in half. Rub the tomato onto each slice of bread, allowing the juice and pulp to coat the bread. This will leave a thinner layer of tomato.
Tomato Option 2: Spanish Method - Grate 2 roma tomatoes on the large setting of a cheese grater, turning it into a tomato pulp. Place the tomato pulp in a strainer to strain out any extra liquid. Then spoon the pulp onto the top of each piece of bread.
Drizzle a bit of 2 tbsp olive oil onto each piece of bread, then sprinkle each piece with 1 tsp flakey sea salt. Enjoy!

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Bread: Any loaf of crusty or rustic bread will work. Choose a baguette, a french loaf, ciabatta, or any rustic bread with an open crumb.
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!
Olive Oil: Be sure and choose a high quality brand for the best flavor!
For the bread, I used a thicker baguette, then cut it in half width wise, so that it opened like a sandwich.
The raw garlic on the bread ends up being very strong, so proceed with caution.
I personally prefer the modern, Spanish option because it has more tomato flavor. 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!
Serve the tomato bread as fast as possible to avoid your bread getting soggy.