Desayuno or breakfast is known to be the smallest meal of the day in Spain. The most typical of Spanish breakfasts you will ever encounter is so simple, yet so delicious: Pan con Tomate. That’s right, bread with tomato. What makes it special, though, is the tomato topping. That’s why it’s always good to make this snack at home, with a fresh, ripe tomato.Â
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A Brief History of Pan con Tomate
Pan con Tomate is a simple yet iconic dish in Spanish cuisine, particularly in Catalonia. While bread with olive oil was a phenomenon that stretched across ancient Europe for centuries, the arrival of the tomato changed everything. Tomatoes didn’t even exist in Europe until the 16th century, when Spanish explorers brought them back from the Americas. Over time, the combination of tomato and garlic became a defining feature of Mediterranean cuisine. The origins of Pan con Tomate likely traced back to Catalan farmers, who would rub ripe, juicy tomatoes onto crusty bread, creating a quick and satisfying snack that you can still order in Spanish homes and tapas bars today.
Ingredients to Make Pan con Tomate
- 4 slices crusty bread (ciabatta, sourdough, or Spanish country bread)
- 2 large ripe tomatoes (preferably tomate de colgar)
- 1 garlic clove (optional)
- 3 tbsp extra virgin olive oil
- Salt, to taste
How to Make Pan con Tomate
- Toast the bread until golden and crisp.
- Optional: rub a garlic clove over the warm toast.
- Slice tomatoes in half and rub them directly onto the bread, letting the juices soak in.
- Drizzle with olive oil and sprinkle with salt.
- Serve as is or top with jamón, anchovies, Manchego cheese or eat without an extra topping
Tips and Tricks for Making Pan con Tomate
- Use the best tomatoes you can find; this dish is only as good as your ingredients.
- Not a fan of the mess that comes with rubbing the tomatoes directly on your toast? Grate the tomatoes and spoon the pulp over the bread.
- Make it a full tapa by adding jamón, cheese, or even sardines.
You’re ready to have the best and easiest breakfast of your life with Pan con Tomate! We also have recipes for your lunch and dinner, so have a look at our blog too, but for now: ¡Buen provecho!
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[…] oil. A big trick is to use a thick enough piece of bread so it doesn’t get soggy. Check out this recipe to make your own pan con […]