Pan con Tomate (Catalan Tomato Toast with Garlic and Olive Oil)
Why this recipe works
- Simple ingredients, clear flavour: Ripe tomato, garlic, olive oil and salt each have a distinct role, so the toast tastes bright without needing extra toppings.
- Crisp base: Toasting the bread until golden gives it enough structure to absorb the tomato juices while keeping a crunchy edge.
- Ready in minutes: The recipe relies on rubbing and assembling rather than cooking, making it ideal for a fast lunch or appetiser.
Get the most out of this recipe
Ingredient notes
- Use very ripe tomatoes: Soft, juicy tomatoes give the best flavour and release enough pulp to soak into the bread.
- Choose sturdy bread: Crusty white bread or a chewy sourdough-style loaf holds up better than soft sandwich bread.
- Let the olive oil show: Because the ingredient list is so short, a good extra-virgin olive oil makes a noticeable difference.
Texture tips
- Assemble just before serving: Rub on the tomato and add the oil close to serving time so the toast stays crisp.
- Toast a little darker for sharing: If the bread will sit on a table for a short while, toast it slightly more deeply so it keeps its texture.
Authenticity notes
- Catalan-style simplicity: The dish is closely associated with Catalan cooking, where the focus is on ripe tomato, good bread and olive oil rather than heavy toppings.
- Serve with small plates: It works well alongside olives, cured vegetables, grilled vegetables or other simple tapas-style dishes.
Make-ahead tips
- Keep the bread separate: The toast can stand at room temperature for a short time, but add the tomato, oil and salt only when ready to eat.
- Best eaten immediately: Pan con tomate is at its best while the bread is still warm and crisp and the tomato tastes fresh.
Equipment you'll need
Ingredients
Instructions
- Toast the bread until golden and crisp at the edges. Cut the garlic clove in half.
- Rub the cut side of the garlic over the warm toast, using a light hand. Cut the tomatoes in half and rub the cut side firmly over each slice so the pulp and juice soak in; discard the skins.
- Drizzle each slice with the olive oil and finish with the sea salt flakes. Serve straight away while the toast is still crisp.
Recipe notes
Tips
- Use very ripe tomatoes for the best flavour and enough juice to soak into the toast.
- Rub the garlic first, then the tomato, so the garlic flavour stays bright and does not get washed away.
- If serving as part of a spread, toast the bread a shade darker so it stays crisp once topped.
Substitutions
- Replace crusty white bread with sourdough bread for a tangier, chewier base.
- Replace sea salt flakes with fine sea salt for a more even seasoning.
Storage
- Best eaten straight away. If needed, keep the toasted bread at room temperature for up to 2 hours and prepare the tomato topping just before serving to avoid sogginess.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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