Five ingredients. That’s all you need to make this simple but scrumptious snack, which has become a personal favorite after visiting Spain.
Pan con tomate is a Catalan specialty often served at breakfast or as a tapa with wine. I had my first taste of it at a hotel buffet. As soon as I spotted a few Spanish-speaking guests topping their toast with grated tomato versus jam, I was eager to follow suit. My technique was likely off, but I fell in love with the combination anyway.
Naturally, I wanted to recreate the humble dish upon returning to the States. While my version isn’t authentic (since I grease and grill versus bake and oil the bread), it’s delicious.
For best results, use good ingredients, including:
- A juicy, ripe tomato and fresh garlic
- Sturdy bread – Because I like to bake, I made my own, using a go-to French baguette recipe (subbing in 1/4 cup cornmeal for flour in the dough). Of course, a store-bought loaf will do.
- Extra virgin olive oil – In anticipation of our trip to Spain, my coworker surprised me with a nice bottle of extra virgin olive oil on my birthday. I pull it out for special occasions, like this. (Tracy – Thanks again for the gift!)
- Sea salt – This is not the time for table salt. I opted for Omnivore Salt, which is exquisite.
Once assembled, serve the pan con tomate postehaste, while the bread is still crispy and warm.
Recipe adapted from Saveur.
- 1 large tomato
- 2 3" pieces French baguette, halved lengthwise
- 4 teaspoons olive oil
- 1 garlic clove
- sea salt
- Working over a bowl, grate the tomato using the large holes of a box grater and discard skin. Place grated tomato in a colander set over a bowl and let sit for 10 minutes.
- Meanwhile, heat a grill pan over medium heat.
- Brush cut sides of bread with olive oil and transfer to grill pan, cut side down. Place a heavy fry pan on top of bread and cook until grill marks appear and bread is toasted.
- Remove bread from pan and rub garlic over cut surfaces.
- Spoon tomato pulp onto grilled bread and sprinkle with salt. Serve immediately.
Simple and yummy! Thanks for sharing 🙂
Yum! This is the best breakfast ever! We sometime add some jamon serrano for a treat, but if you have good quality tomatoes, olive oil and bread, you don’t really need anything else!
Yes – I wish the jamón in the States was as good and cheap as it is in Spain!