I’ve been reminiscing about the time I recently spent in Barcelona… the amazing food, lively evenings, and vibrant culture. Among all the culinary delights I enjoyed — including many featured in our tapas book — the BEST thing I ate wasn’t even in the book. It was fast, simple, and delicious: Pan con Tomate. Today, I’m sharing how to make this quintessential Spanish tapa that will transport you straight to the bustling streets of Barcelona.
Pan con Tomate, or “Tomato Bread,” is a Spanish classic often found in tapas bars, especially in Catalonia. It’s the perfect pre-dinner snack, quick to prepare yet packed with flavor. In Barcelona, it’s a staple, whether you’re starting the evening with friends or enjoying it alongside a drink at a bar. Simple and fresh, it’s proof that the best dishes often come from the humblest ingredients.
Before you start:
The magic of Pan con Tomate lies in its simplicity. The combination of warm, toasted bread, fresh tomatoes, garlic, olive oil, and salt creates a dish that’s light, flavorful, and unforgettable. Using a softer supermarket baguette (yes, I said it!) makes it easier to toast and soak up the tomato juices without becoming too soggy.
Final Thoughts
What I love most about Pan con Tomate is how it captures the essence of Barcelona’s food culture: fresh, unfussy, and designed to bring people together. It’s a dish you’ll find in most tapas bars in Barcelona, and even if it’s not on the menu, many places will happily prepare it if you ask.
Whether you’re hosting a dinner party or looking for a quick snack before a night out, Pan con Tomate is a must-try. With just a handful of ingredients, you can bring a taste of Barcelona into your home.
If you enjoyed this recipe, check out our new book, Entertaining Tapas Style, for more tapas ideas (but not this one!). And don’t forget to share your creations with us! To see how it’s made and get even more information check out our new video below.
Pan Con Tomate
The essence of Barcelona’s food culture.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield4-6 servings
- Energy104 cal
The ingredients:
- 1 baguette
- 2 ripe Roma tomatoes
- 1–2 garlic cloves
- olive oil (use the good stuff!)
- salt
The Method:
Prepare the Tomatoes
Blanch the Tomatoes:
Bring a large pot of water to a boil. While waiting, prepare a bowl of ice water. Once the water boils, drop in the tomatoes for about 1–1.5 minutes until their skins start to split. Quickly transfer the tomatoes to the ice water.
Peel and Crush:
Peel the skins off the cooled tomatoes and remove the tough stem ends with a paring knife. Then, crush the tomatoes with your hands in a deep bowl. There’s something therapeutic about it—don’t hold back! The result should be fresh and juicy, not over-processed. Set aside or refrigerate if preparing ahead.
Prepare the Bread
Toast the Baguette:
Preheat your oven to 350°F (180°C). Slice the baguette horizontally and place it cut-side up on a baking sheet. Toast for about 7–10 minutes, keeping an eye on it. The goal is light toasting, especially at the edges.
Garlic and Olive Oil:
When the bread is out and still hot, rub a peeled garlic clove gently over the surface. Then brush or drizzle with a small amount of high-quality olive oil. A little goes a long way!
Season:
Sprinkle a touch of salt over the bread for that final flavor boost.
Assemble and Serve
Top with Tomatoes:
Just before serving, spoon the crushed tomatoes onto the bread and spread them evenly with the back of a spoon. Let the bread rest for 2–3 minutes to absorb the flavors.
Slice and Serve:
Cut the bread into strips or wedges, and serve with a bowl of olives, a cold beer, or a glass of wine.
- Amount per serving
- Calories104
- % Daily Value*
- Total Fat3.8 g4.87%
- Total Carbohydrate14.6 g5.31%
- Protein2.7 g5.4%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
calorieking.com
