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Slices of pan de tomate on a serving plate.
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5 from 2 votes

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. 
Course Appetizer
Cuisine Andorran
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15
Calories 122kcal


  • Cookie Sheet
  • Oven Mitt


  • 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


  • 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!


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. 


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