The 3-Ingredient Spanish Dish I Make Every Tomato Season

In mid to late summer, when tomatoes are ripe and abundant, they are all I want to eat. I routinely build meals around them, resulting in a lot of caprese salads, tomato and mayo sandwiches, fresh tomato pasta, and perhaps my all-time favorite: pan con tomate. 

Pan con tomate (we call it “PCT” at my house) is an elementally simple combination of bread and tomatoes. It’s also my idea of the perfect breakfast—crusty bread, juicy tomato pulp, and a hint of garlic, with a sprinkle of flaky salt. 

What is Pan Con Tomate? 

Hailing from Catalonia, Spain, where it’s known as pa amb tomàquet, pan con tomate is a humble dish of three main ingredients: bread, olive oil, and tomato (four if you count garlic, which you should). 

Unlike bruschetta, an Italian preparation of the same ingredients, pan con tomate utilizes just the tomato pulp, rather than slices or chunks of tomato. It can be served for any meal and is often found in Spanish and Catalan restaurants as a free bar snack—oh to live in Catalonia!

Pan con tomate is a simple recipe—no need to overthink this one. Simply toast a piece of crusty bread in olive oil (or use a broiler if you prefer). Meanwhile, rub a tomato on a box grater, removing the tomato pulp from the skin, which can be discarded. 

When the bread is toasted, rub a halved garlic clove across the surface, imparting a subtle garlic flavor without the sharp garlicky bite. Spoon the tomato pulp onto the bread, drizzle liberally with olive oil, and finish with big, flaky salt.

The Best Tomatoes and Bread for Pan Con Tomate

The traditional Catalan version of pan con tomate uses tomatoes and bread that are typical of that region. Tomàquet de penjar or ramallet tomato are two tomato varieties that are commonly used because of their dense, meaty texture. 

To achieve a similar effect Stateside, look for a perfectly ripe tomato that feels heavy in your hand. Beefsteaks, Mortgage Lifters, and Brandywines are all great choices. You can also use San Marzanos or Romas. Even ripe yellow or green tomatoes can be used.

Catalonian coco bread is the traditional bread for pan con tomate. Coco bread has an airy crumb and a thin, crispy crust. A widely available substitute is ciabatta, but really, you can use any crusty bread you prefer—a baguette, a thick slice of sourdough, or even a nice, crusty bagel (I know, it sounds blasphemous, but I promise it’s delicious). You just want a piece of bread that’s sturdy enough to hold the tomato pulp without getting soggy.

Tips for Making Pan Con Tomate

• If you absolutely need to make pan con tomate with tomatoes that are less than perfectly ripe, grate them into a bowl, add kosher salt and olive oil, and let the mixture sit for a few minutes before spooning it onto the bread. 
• If you choose a tomato with a higher water content, strain away some of the extra juice before adding the pulp to your bread to keep it from getting soggy.
• The beauty of this dish is its simplicity, but you can add a few garnishes that take PCT in different directions, including anchovies, garlic aioli, or salty Spanish ham, like Serrano.

How To Make My Pan Con Tomate

To make one serving, you’ll need: 

• 1 (1-inch-thick) slice crusty bread (or a 4-inch piece of baguette, halved)
• 1 teaspoon olive oil, plus more for drizzling
• 1 large, ripe tomato
• 1 clove garlic, halved lengthwise
• 1/4 teaspoon kosher salt, optional
• Flaky salt, for finishing

Brush the bread on one side with the olive oil. In a pan set over medium heat, toast the bread, oiled-side-down, until it’s golden brown with a few charred spots, about 5 minutes. (You can weigh the bread down with another pan on top to get an even better toast). Flip and toast the second side until starting to brown, about 3 minutes.

Meanwhile, over a plate or cutting board, grate the tomato on the large holes of a box grater, keeping your hand flat as you press the tomato against the grater. Discard the tomato skin. Taste the tomato pulp and add up to 1/4 teaspoon of kosher salt to season it, if needed.

When the bread is toasted, rub the garlic halves across the surface. Top with the tomato pulp, drizzle with extra olive oil (about a tablespoon), and sprinkle with flaky salt to finish. Serve immediately.

Make It for a Crowd

If you’d like to serve this dish for a group, scale up the recipe and set the seasoned tomato pulp in a bowl next to the garlic-rubbed slices of toast and let your guests assemble their own servings. Serve optional garnishes like anchovies, garlic aioli, Serrano ham, and fresh herbs on the side.