Pan con Tomate Recipe - Spanish Sabores (2024)

Published: by Lauren Aloise · This post may contain affiliate links ·

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Pan con tomate, also known in Spain as pan tumacaor pa amb tomàquetin Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, and sea salt. It makes a simple and satisfying breakfast, tapa, or snack any time of day. Add toppings if desired for an especially delicious pan con tomate!

If you're looking for more popular tapas, be sure to try my recipes for croquetas de jamón and gilda.

Pan con Tomate Recipe - Spanish Sabores (1)
Jump to:
  • Introduction
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • More Simple Tapas Recipes
  • Pan con Tomate Recipe (Spanish Tomato Bread)

Introduction

Pan con tomate is one of those things you'll find throughout Spain, like tortilla de patatas.

My recipe, which is the Madrid style pan con tomate, is not the only way to make this. Many families simply rub raw tomato on the bread, and drizzle the olive oil and salt on top, but I like mixing the tomato, olive oil, and salt together first to improve the flavors.

Ingredients

Pan con Tomate Recipe - Spanish Sabores (2)

Fortunately, it only takes a handful of good quality ingredients to make wonderful pan con tomate. Let's talk about the most important ingredients before we get started!

  • Bread: It's important to use a hearty, toasted bread that can stand up to plenty of olive oil and tomato juice. In Catalonia, we often use a rustic country bread or a thinly sliced "glass bread" that nearly shatters apart when eaten.
  • Tomatoes: Be sure to use the ripest, freshest tomatoes you can find for the very best flavor. In Catalonia, there are special local tomatoes (tomàquets de penjar) that will spread like butter, so use those if you can!
  • Extra Virgin Olive Oil: Experiment with different varieties. You will taste the olive oil, so be sure to use the very best quality you can find. I love a fruity arbequina or spicy picual. If you can find something unfiltered, even better! Learn more about olive oil.
  • Sea Salt: Another must. And if you can find Flor de Sal, get some!

See recipe card for full information on ingredients and quantities.

Variations

  • Catalonian (pa amb tomàquet): Serve for breakfast, as a base for tapas, or as a side dish. Rub the toasted country bread or glass bread (pan de cristal) with half of a garlic clove, then rub the tomato right on the bread and top with olive oil and salt.
  • Andalusian: Serve at breakfast topped with jamón Serrano or jamón ibérico. Experiment with other cured meats, like lomo or fuet, as desired.
  • Madrid Style: Serve at breakfast. Mix a little sherry vinegar into the grated tomato, and mix it with the olive oil and salt before spreading on the bread.
  • Basque Style: Use pan con tomate as a base for pintxos. Try either salt cured or marinated (boquerones en vinagre) anchovies on top; or use one of each for a marriage (matrimonio). Alternatively, place a slice of your favorite cheese on top.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Pan con Tomate Recipe - Spanish Sabores (3)
  1. Slice the bread.
  2. Toast the slices in the oven or in the toaster.
Pan con Tomate Recipe - Spanish Sabores (4)
  1. Use the coarse side of a box grater to grate the tomato into a bowl.
  2. Stop grating when all the flesh is gone, leaving only the skin.
Pan con Tomate Recipe - Spanish Sabores (5)
  1. Add the olive oil to the grated tomato.
  2. Season with sea salt to taste.
Pan con Tomate Recipe - Spanish Sabores (6)
  1. Rub the bread with raw garlic if desired.
  2. Spread the tomato mixture on the bread.
Pan con Tomate Recipe - Spanish Sabores (7)
  1. Sprinkle with a little more sea salt if desired.
  2. Drizzle with a bit more extra virgin olive oil and enjoy immediately!

Recipe FAQs

What country is pan con tomate from?

Pan con tomate is from the region of Catalonia in Spain, but it has become popular throughout the whole country, and each family, city, and region has its own way of making it.

What region and city is pan tumaca popular in?

Pan tumaca (or pan con tomate) is popular throughout Spain, but especially in the region of Catalonia, where it originated, and in the city of Madrid, which has its own way of making this Spanish favorite. There are many variations of pan con tomate throughout families, cities, and regions.

What is in pan con tomate?

This simple dish is made simply from hearty bread, garlic, ripe tomatoes (in Catalonia, you would use local tomàquets de penjar, called "hanging tomatoes" in English), olive oil, and sea salt.

Serve

Pan con tomate is extremely versatile. It makes a delicious breakfast (with or without a slice or two of jamón), and is also perfect with other tapas, or as a side to any meal. Check out this roundup of the 50 best Spanish tapas for great dishes to serve with pan con tomate.

Pan con Tomate Recipe - Spanish Sabores (8)

Store

Leftovers: You can refrigerate the tomato mixture for 2-3 days as long as it's tightly sealed. Spread it on the toasted bread when you're ready to serve it. However, the mixture will taste the best when it's freshly made.

Expert Tips

  • Use the best quality ingredients you can find--such as hearty sliced bread, vine-ripened tomatoes, and flavorful olive oil. This is paramount when making the best pan con tomate!
  • Choose a hearty bread that won't go soggy quickly when loaded with the juicy tomato and olive oil mixture.
  • Season with salt to taste to bring out the natural flavors of the tomatoes.
  • Experiment with toppings to add extra flavor and protein. Try jamón, cured meats, anchovies, or cheese.

More Simple Tapas Recipes

  • Best Spanish Tortilla Recipe (Tortilla de Patatas)
  • Best Padrón Peppers Recipe - How to Cook Pimientos de Padrón
  • Authentic Gazpacho Recipe - The Best Spanish Gazpacho
  • Fried Eggplant with Honey - Berenjenas con Miel

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Pan con Tomate Recipe - Spanish Sabores (13)

Pan con Tomate Recipe (Spanish Tomato Bread)

Pan con tomate, also known in Spain aspan tumacaorpa amb tomàquetin Catalan, is toasted bread topped with ripe, juicy tomatoes, extra virgin olive oil, garlic, and salt. It's simple and delicious!

5 from 13 votes

Print (images optional) Pin Rate

Course: Breakfast or Snack

Cuisine: Spanish

Diet: Vegan

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 servings

Calories: 217.66kcal

Author: Lauren Aloise

Ingredients

  • 4 ripe, juicy tomatoes such as the Catalonian tomàquets de penjar
  • extra virgin olive oil to taste
  • 1 clove garlic halved lengthwise
  • salt to taste
  • 1 loaf hearty bread or unleavened bread
  • several thin slices of Serrano or Iberian ham optional

Instructions

  • Slice the bread to a medium thickness. Spread the slices on a cookie sheet and toast them in the oven at 250°F (120°C) for 5-10 minutes, flipping them halfway through.

  • Rub the raw garlic on the toasted bread while it's still warm.

  • While the bread is toasting, wash and dry the tomatoes.Cut them in half, and grate them using a box grater, discarding the stem and skins.

  • Add about 1 tablespoon (15 ml) of olive oil and a pinch of salt to the grated tomato. Taste, and adjust the amounts if desired.

  • Carefully spoon the tomato mixture onto the bread, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

  • If desired, top with a slice of jamón (Serrano or Iberian) for additional flavor. Enjoy immediately!

Notes

  • Use the best quality ingredients you can find--such as hearty sliced bread, vine-ripened tomatoes, and flavorful olive oil. This is paramount when making the best pan con tomate!
  • Choose a hearty bread that won't go soggy quickly when loaded with the juicy tomato and olive oil mixture.
  • Season with salt to taste to bring out the natural flavors of the tomatoes.
  • Experiment with toppings to add extra flavor and protein. Try jamón, cured meats, anchovies, or cheese.

Nutrition

Calories: 217.66kcal | Carbohydrates: 35.65g | Protein: 7.5g | Fat: 5.24g | Saturated Fat: 0.95g | Polyunsaturated Fat: 1.43g | Monounsaturated Fat: 2.5g | Trans Fat: 0.02g | Sodium: 384.56mg | Potassium: 241.6mg | Fiber: 3.45g | Sugar: 5.43g | Vitamin A: 411.22IU | Vitamin C: 6.97mg | Calcium: 99.35mg | Iron: 2.55mg

Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

Photography by Giulia Verdinelli

See Also

  • Spanish Hummus

  • Spinach and Chickpeas (Espinacas con Garbanzos)

More Spanish Tapas Recipes

  • Papas Arrugadas (Canarian Wrinkly Potatoes)
  • Spanish Albóndigas in Almond Sauce
  • Marinated Carrots (Zanahorias Aliñadas)
  • Flamenquínes Cordobeses - Andalusian Fried Pork Rolls

Reader Interactions

Comments

  1. Katrina

    Pan con Tomate Recipe - Spanish Sabores (20)
    Muy delicioso! Oh my goodness this was so good! So simple, I plan to make this again soon. We were unable to find Serrano or Iberian jamón so we opted to use prosciutto, but it still came out amazing. Thank you for the recipe!

    Reply

  2. Giulia

    Pan con Tomate Recipe - Spanish Sabores (21)
    This was so simple to make!
    Rubbing garlic on the sourdough gave it such a nice flavour and the sweetness of the tomato with the salty jamon is a really great combo.

    Reply

  3. Sel Runn

    we added thinly sliced cheese and ran it under the broiler for a melt and a little crispness. A few crumbles of dry basil and you have a close taste to pizza... Have you had it this way?

    Reply

  4. Graeme Noonan

    Simple Catalan approach of rubbing raw garlic and tomato on toasted sour-dough produces far subtler flavours.

    Reply

Leave a Reply

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