Pan con Tomate (also known as Pa Amb Tomàquet in Catalan) is a simple yet delicious Spanish dish that highlights the fresh flavors of tomatoes, olive oil, and rustic bread. It’s a traditional staple in Catalan cuisine, perfect as a snack, appetizer, or alongside tapas.
Yields:
4 Servings
Prep time:
0 hours 10 mins
Total time:
1 hour 15 mins
Ingredients:
- 4 slices of rustic bread (sourdough or ciabatta)
- 2 ripe tomatoes, halved
- 2 cloves garlic, peeled and halved
- Extra virgin olive oil
- Sea salt (preferably flaky)
- Optional: Jamón (cured Spanish ham) or Manchego cheese for topping
Instructions:
- Toast the Bread:
- Lightly toast the bread slices on a grill, in the oven, or in a skillet until they’re golden and crispy on the edges.
- Rub with Garlic:
- While the bread is still warm, rub the cut side of the garlic cloves over the surface of the toasted bread. The warmth of the bread will release the garlic flavor.
- Rub with Tomato:
- Take the halved tomatoes and rub the cut side generously over the garlic-rubbed bread. The tomato juices should soak into the bread, leaving the seeds and skin behind.
- Drizzle with Olive Oil:
- Drizzle a generous amount of extra virgin olive oil over each slice of tomato-rubbed bread.
- Season with Salt:
- Sprinkle flaky sea salt on top to enhance the flavors.
- Optional Toppings:
- For an extra twist, you can add slices of jamón (Spanish cured ham) or Manchego cheese on top.
Serve:
- Serve immediately while the bread is still warm, and enjoy this simple yet flavorful dish as a starter or side.
Pan con tomate is a perfect example of how a few quality ingredients can create a delicious and authentic Spanish dish!
