AI-generated image
Pan con tomate
Pa amb tomàquet: Catalan toast rubbed with ripe tomato, olive oil and salt
Pa amb tomàquet (pan con tomate in Spanish) is the everyday bread of Catalonia: toasted country bread rubbed with garlic and a cut ripe tomato, drizzled with good olive oil and sprinkled with salt. Catalans eat it at breakfast, as a side to grilled vegetables or with a slice of tortilla, and it is so basic to the table that it is rarely even listed on menus. With so few ingredients the quality of each one matters: the ripest tomatoes, a rustic open-crumbed loaf and fruity extra virgin olive oil. Chef's tip: in Catalonia they use small, juicy 'tomàquets de penjar', hanging tomatoes; at home choose the ripest, softest vine tomatoes you can find and rub them in hard until only the skin is left in your hand.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Toast 4 slices rustic country bread (pa de pagès or sourdough) on a griddle pan, under the grill or in a toaster until golden and crisp on the outside but still soft in the middle. A rough, crunchy surface grates the tomato best.
4 minStep 2: While the toast is hot, rub the cut side of 1 clove garlic lightly over each slice, if using. A light touch is enough: the garlic should be a hint, not the main flavour.
Step 3: Rub the cut side of 2 very ripe tomatoes firmly all over each slice, squeezing as you go, so the pulp and juice soak into the bread and only the skin is left in your hand.
Step 4: Drizzle each slice generously with 4 tbsp extra virgin olive oil and sprinkle with ½ tsp flaky sea salt. Eat straight away, while the toast is still crisp at the edges.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan con tomate take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of very ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Muesli
A soaked, Bircher-style muesli you stir together the night before. The oats soften in the yogurt overnight and the grated apple keeps it fresh and juicy. In the morning, add the strawberries and breakfast is ready. Any berries work in place of the strawberries.
Berry overnight oats
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.




