Pan con Tomate
Catalan breakfast that costs pennies and beats most restaurant starters.
Pan con tomate is toasted bread rubbed with a cut ripe tomato, then with garlic, and finished with olive oil and salt. There are only four ingredients, so the tomato has to be ripe enough to break down against the crust. It is a breakfast in Catalonia and the first thing on the table everywhere else.
Ingredients
- 4 slices country bread
- 2 ripe tomatoes
- 1 garlic clove
- Olive oil
- Flaky salt
Method
- 1
Toast the bread until dry and crisp.
- 2
Rub the cut garlic lightly over one side.
- 3
Halve a tomato and rub it hard into the bread until only skin is left.
- 4
Pour over olive oil.
- 5
Finish with flaky salt and eat immediately.
Softening tomatoes that nobody would slice are perfect here.
What it is served alongside
- Patatas Bravas — The tapas plate this bread usually precedes.
- Salmorejo — Bread and tomato again — this time blended cold.
The Tapas Atlas
Six Spanish recipes are free here. The guide holds fourteen, plus the ordering language, the pricing rules and the label knowledge that turn a tapas bar from a guess into a decision.
Fourteen Spanish recipes, and the law, language and labels around them.
- Fourteen Spanish recipes with metric and US measures
- Regional context from Andalusia to the Basque Country
- Menu and ordering language for bars and restaurants
- Protected food names and what they guarantee
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