Pan con tomate
Pan con tomate (Spanish tomato bread). A tapas board essential.
You might’ve clocked a pattern with my recent recipes… and yes, you’re right. I am deep in my Spanish tapas era and thriving. From fiery prawns to smoky chorizo, it’s all about small plates that pack a punch. And now we’re onto pan con tomate, aka Spanish tomato bread, and let me tell you, this one’s a classic for a reason.
If you’ve ever sat in the sun at a beach bar in Barcelona, sangria in hand, you’ve probably had some version of this dish. It’s crusty bread rubbed with garlic and topped with grated fresh tomato, olive oil and sea salt, so simple, but ridiculously satisfying. Especially when paired with salty cured meats or a creamy wedge of manchego.
What is pan con tomate?
Pan con tomate (also called pa amb tomàquet in Catalonia) literally translates to “bread with tomato.” It’s one of the most iconic and easy tapas dishes from Spain, traditionally eaten as a starter or served alongside jamón, cheese, and olives.
Why grate the tomato?
Grating the tomato breaks it down into the perfect pulp without the skins, giving it a beautifully rustic texture. It also allows the tomato juice to seep into the bread, especially if it’s toasted or grilled. Trust me, it’s juicier, fresher, and totally worth the extra 30 seconds. Just make sure it’s not too wet!
Can I add anything else to it?
Absolutely. Some people love a little extra garlic rubbed onto the bread, others top it with anchovies, serrano ham, or a generous dollop of burrata. You can also add cracked black pepper or a pinch of smoked paprika for a flavour twist.
Can I use different types of bread?
Traditionalists go for a crusty baguette or rustic Spanish loaf, but you can easily use sourdough, ciabatta, or even toasted flatbread. Just make sure it’s crunchy enough to hold the juicy toppings! You don’t want a soggy mess.
My dream tapas line-up…
When I build my dream tapas board, these are the must-haves:
Patatas bravas – crispy potatoes in spicy tomato sauce (obviously)
Red wine chorizo – rich, smoky, and unapologetically bold
Garlic chilli prawns – sizzling hot and served with crusty bread for dipping
Sun-dried tomato dipping oil – for bread dunking while you wait for everything else
Crispy cube potatoes with whipped feta – a little Poppy Cooks remix for good measure
FAQs
Can I make this ahead of time?
You can grate the tomatoes in advance and store them in the fridge, but it’s best to assemble everything just before serving so the bread doesn’t go soggy.
Is this recipe vegan?
Yep! Double check you are using vegan-friendly bread and you’re good to go.
Can I use canned tomatoes instead?
Fresh tomatoes really are best for flavour and texture, but in a pinch, canned plum tomatoes (drained) can work, but be sure to season them well.
Pan con tomate
By Poppy Cooks
https://www.poppycooks.com/recipes/pan-con-tomate/
Ingredients
- 2 large, ripe tomatoes
- 1 clove garlic, peeled
- 1 x ciabatta loaf (or any other bread you like)
- Small bunch fresh parsley, roughly chopped
- Salt, pepper and good quality olive oil
Metric
Imperial
Instructions
- Toast your bread until golden brown, you can do this in a frying pan, toaster or the oven.
- While the bread is toasting, use the coarse side of a grater to shred the tomatoes. Season with salt and pepper.
- Rub the clove of garlic onto the toasted bread to infuse in some of the flavour, then scoop the grated tomato on top. Try not to get too much of the liquid!
- Drizzle over olive oil and season with a final pinch of flaky salt, then serve as part of a delicious tapas spread.