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The Perfect Pan Con Tomate Recipe: Simple, Fresh, and Delicious! Discover the joy of making Spanish Tomato Bread with our easy-to-follow recipe. Experience the authentic flavors of Spain with crispy bread, ripe tomatoes, and rich olive oil – perfect for breakfast or tapas!
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Have you ever longed for a taste of Spain from the comfort of your own kitchen? Well, buckle up, because today we’re jet-setting to the land of Flamenco and fiestas with just a few simple ingredients. Let’s talk about the irresistibly simple yet flavor-packed Spanish classic – Pan con Tomate!
Pan con Tomate (also known as ‘Pa amb tomàquet’ in Catalan) is as quintessentially Spanish as it gets. This humble dish is a staple in every tapas bar, from the bustling streets of Barcelona to the sun-drenched terraces of Andalusia.
But what is it, exactly? Pan con Tomate, or “Bread with Tomato”, is crisp, toasted bread rubbed with garlic, then topped with ripe, juicy tomatoes and drizzled with a generous splash of olive oil. In Spain, it’s a favorite breakfast treat, but it can also be served as a snack, side dish, or tapas.
When in Spain, you can find this treat on every corner. Sometimes it’s served with a slice of cheese or ham, but enjoying it plain really allows the flavors of the ingredients to shine through. It used to be considered a poor man’s food, but today this typical Catalan dish is much more than that.
The preparation is a breeze, and the result is simply delicious. Let me show you how to make the Pan Con Tomato Recipe at home!
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
PREPARING THE TOMATO SAUCE: Wash the tomatoes and cut them in half horizontally. Rub the cut side of the tomatoes on a coarse grater/box grater into a bowl. → This leaves the tomato skin behind, which makes for a fine tomato pulp. Season with a pinch of salt and pepper.
PREPARING THE BREAD: Preheat the oven to 390°F/200°C (with grill function). Cut the baguette into about 2-inch long pieces, then slice them lengthwise. Grill for 3-5 minutes until crispy. → Better not to take your eyes off the bread, as it can burn very quickly. Feel free to use a toaster for this step.
FINISH: Rub the crispy bread slices while still warm with the halved garlic clove. Spread the tomato paste on top and drizzle with olive oil.
Storage Instructions
Pan con Tomate is best enjoyed fresh, right after it’s made. The combination of the juicy tomatoes and the crispy bread doesn’t hold up well over time, as the bread tends to become soggy.
However, if you want to prepare some components ahead of time, here is what you can do: Prepare the tomato mixture a day in advance and store it in an airtight container in the fridge. Give it a good stir, then spread it over baked bread.
More Easy Tomato Recipes
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📖 Recipe
Pan Con Tomate – Spanish Tomato Bread
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Ingredients
- 2 ripe tomatoes
- salt & pepper
- ½ baguette or 6 slices bread of your choice
- 1 clove garlic halved
- some olive oil
Instructions
- Preheat the oven to 390°F/200°C (with grill function).
- Wash the tomatoes and cut them in half horizontally. Rub the cut side of the tomatoes on a coarse grater into a bowl. → This leaves the tomato skin behind, which makes for a fine tomato paste.
- Season with a pinch of salt and pepper.
- Cut the baguette into about 2-inch long pieces, then slice them lengthwise. Grill for 3-5 minutes until crispy. → Better not to take your eyes off the bread, as it can burn very quickly. Feel free to use a toaster for this step.
- Rub the crispy bread slices while still warm with the halved garlic clove.
- Spread the tomato paste on top and drizzle with olive oil.
