Try this delicious pan con tomate! This is a classic Spanish tomato toast, or more specifically Catalan tomato bread that is also called pa amb tomaquet in Catalan.
Don’t you leave Spain without having tried their famous classic, the pan con tomate!
This is a classic Spanish tomato toast
Pa Amb Tomaquet
Or more specifically Catalan tomato bread that you can also find under the name of pa amb tomaquet. This recipe is so drop dead simple, you’d be surprised how fast it is to make. Very little work for maximum flavor!
Look, you can even make this tomato bread in just a couple of minutes if you’re in a hurry. No excuses. All you need is a slice of bread, a fresh and ripe tomato, a peeled garlic clove and olive oil and pepper and salt.
Basic ingredients you definitely have in your kitchen at this very moment!
Easy Pan Con Tomate (Spanish Tomato Bread)
So here’s how you make pan con tomate.
Just lightly rub a slice of toasted or grilled bread with the garlic clove (not too much), slice a very juicy tomato in half and rub it on top of the bread as well and finish with a sprinkle of pepper, salt and a little olive oil.
The version below takes a couple of minutes longer to prepare. I usually make a paste of the fresh tomato and then add garlic and vinegar to it.
This tomato paste I kind of use as a spread. I also love to add a slice of cured serrano ham to it as well but you can leave that one out and keep it veggie.
This tomato paste is a great breakfast and for lunch. In Spain you will also find it as a side dish or as part of a tapas dinner.
Do you love Spanish tomato recipes?
Then also check out my cold salmorejo soup!
Easy Pan Con Tomate Recipe
- 4 slices bread
- 4 slices serrano ham
- 1 large fresh tomato
- 2 small garlic cloves
- 2 tbsp red wine vinegar
- ¼ cup olive oil (60 ml)
- Place the slices of bread on an oven rack and grill them for a couple of minutes under a hot grill until a little crisp.
Put the bread aside until needed later on. Peel both garlic cloves. Chop the tomato in half, trim the greenish parts around the stem area and chop the tomato up some more. Add it together with just one garlic clove to a clean blender. Season with a pinch of pepper and salt. Pour in the red wine vinegar.
Pulse the tomato until it is a fine puree. Now add the the olive oil.
- Pulse again until the tomato looks a little more creamier. Check the seasoning and add extra pepper, salt or red wine vinegar to taste if necessary. Lightly rub the grilled bread with the remaining garlic clove (don’t exaggerate).
- Divide the blended tomato puree over the bread. Top with a slice of cured ham. Finish with a last sprinkle of pepper and salt to taste. Serve immediately.