Step-by-Step Instructions

• Preheat grill to 250°C / 480°F
• Slice the baguette into 6-inch pieces and then in half lengthways. 
• Arrange onto a baking rack and place under the grill (around 2 inches below if possible). Grill baguette for around 2 minutes, then remove from oven. 
• Slice peeled garlic in half and gently rub the cut side down into the toasted bread. This imbues a subtle garlic flavor (you can mince and smear the garlic over the bread for a more intense flavor). 
• Grate or pulp tomato and discard the skin (see the cooking video on how to do this with a box grater the easy way). 
• Spoon pulped tomato onto baguette.
• Drizzle with olive oil, sprinkle with a little sea salt, and serve!

Origin of Pan Con Tomate

Pan con Tomate (bread with tomato) originates from Catalonia, Spain, where it is a traditional dish known as “Pa amb Tomàquet”. The dish likely dates back to the 18th or 19th century and is believed to have been inspired by the practice of rubbing overripe tomatoes on stale bread to soften it, making it more palatable.

It is a staple in Catalan cuisine but has since spread throughout Spain, especially in regions like Andalusia and the Balearic Islands. The basic preparation involves rubbing ripe tomatoes on toasted bread, drizzling it with olive oil, and adding a sprinkle of salt (sometimes garlic too for the adventurous).

5-Ingredient Breakfast Recipe

With just 5 ingredients, simplicity is key, and the success of your pan con tomate will rely on the use of good quality ingredients. 

Tomato

A ripe Roma tomato is essential, but at a stretch, you could use another very ripe tomato variety. Large heirloom tomatoes also work well, however, they’re a little tricky to pulp with a box grater. 

Olive Oil

We recommend using the best extra virgin olive oil you can get your hands on so it’s time to crack that special bottle you’ve been hiding at the back of the cupboard. For some inspiration, check out some of our favorite EVOOs in this article: 7 of the Best Spanish Extra Virgin Olive Oils. 

Salt

Use good quality flaked sea salt (we used Maldon Sea Salt) or Pink Himalayan Salt will also work well. Sorry gang, but that cheap table salt won’t work for this recipe. 

Garlic

We love a very light rub of fresh garlic over the bread as it imbues a delicious flavor without being too overpowering. If you prefer more of a good-morning garlic hit, mince the garlic and spread it over the toasted bread (not before date night)! 

Bread

As Pan con Tomate was originally a peasant dish made to make stale bread more palatable, a simple baguette is ideal for the bread in this recipe, and it could even be day-old bread. Just slice it in half lengthways and lightly toast it for a few minutes and you’re good to go. 

If you prefer a more fiber-rich loaf, brown or wholemeal bread also works a treat.

How to Serve Pan Con Tomate

Here at Spanish radish HQ, we love Pan con Tomate and have been making it for ourselves and guests for years. It quickly became our go-to (and most requested by guests) Mediterranean breakfast and we’ve experimented and finessed the recipe. 

Pan Con Tomate is typically served in the morning hours, as a breakfast (‘Desayuno’ in Spanish), or even as an early ‘almuerzo’ (morning tea or lunch). 

After morning hours, you may find it served as a tapa or accompaniment to jamón ibérico, cheese, or other cured meats.

Nutrition Facts

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