Pan con Tomate

Last Updated on August 10, 2019 by Annie

Pan con Tomate is a traditional Catalan dish with fresh bread, tomato, garlic, salt, and olive oil. Easy to make, and ready in 15 minutes or less this is a great appetizer for any meal or a great dish for a tapas night.

It can be difficult to navigate a foreign country with a food allergy. This was hardly my experience in Spain; helpful icons detailing allergens were the rule rather than the exception on most restaurant menus, which made selecting dishes easier. 

Another thing that made selecting dishes easier, tapas. And what are tapas if not glorified snacks?

I am a snacker. I have snacks with me at all times of day, just in case I get hungry. My affinity for snacking makes tapas my ideal dining concept. You order a small plate, snack on it, order another plate if you are hungry, continue snacking and so on. So while I was snacking my way through Spain, I came across a dish which checked all my food boxes (dairy free, reasonably priced, delicious). Pan Con Tomate.

Pan Con Tomate appeared in slightly different styles in each city, but delicious every place we went. In Barcelona, they rubbed the tomato on the bread instead of shredding. In Madrid, it was served with the tomato mixture on the side for you to assemble. Girona served their Pan Con Tomate with scallions on top, an excellent touch. But my favorite is spooned on top with sprinkled salt.

Why this is the BEST dish?

• It’s already dairy free– no conversion needed.
• Eat a few pieces or eat an entire loaf.
• You can use homemade French bread or store bought. (Try this French bread recipe!)
• It goes well with just about anything.

Great Variations and Tips

• Drizzle the olive oil on top of the tomato after it comes out of the oven.
• Make it for breakfast with a goopy egg on top.
• Cut the bread lengthwise and then in thirds for long flat pieces.
• Use a cheese grater to shred the tomato.

Print

Pan con Tomate

A classic Catalonian tapa, Pan con Tomate is simply crusty bread spread with tomato and garlic.

Course Appetizer

Cuisine Bread, Spanish

Keyword Bread, Dairy-Free, Tomato

Prep Time 5 minutes

Total Time 5 minutes

Author Annie

Ingredients

• 2 Tomatoes On the vine, cut in half
• 2 Garlic Pods
• 1 tsp. Salt Kosher
• Olive oil
• French Bread Or rustic bread
• Kosher or sea salt To sprinkle on top

Instructions

1. Over a medium sized mixing bowl, grate the tomatoes until you reach their skins.

2. Microplane the garlic pods and add into the tomato mixture with 1 tsp. Kosher salt.

3. Slice bread to ½-1 in thickness and spread onto a rimmed baking sheet.

4. Broil on high for 3-5 minutes.

5. Remove from oven and drizzle olive oil on each piece of bread. Spoon desired amount of tomato mixture on each piece of bread and return to oven for another 3 minutes.

6. Remove from oven and sprinkle with salt. Serve immediately.

Recipe Notes

You can make the tomato mixture in advance and store in an airtight container in the fridge for up to 5 days.