Pan Con Tomate

Made with rustic bread, ripe tomatoes, and a drizzle of olive oil, Pan Con Tomate is a perfect example of how the simplest ingredients can create an iconic dish.

Sure, Barcelona offers plenty to captivate the curious tourist: the magnificent La Sagrada Família Basilica, Antoni Gaudí’s whimsical architecture, fascinating museums, grand boulevards like the iconic La Rambla lined with historic buildings, and even sandy beaches. But when I first visited a decade ago, I was mainly interested in embarking on a culinary journey. Where could I find the best paella? Indulge in an afternoon of tapas? Shop for regional delicacies? Simply put, taste everything this fascinating city had to offer.

Over the course of a week, I had discovered the Boqueria market, where I not only ate to my heart’s content but also stocked up on jamón ibérico, peppery olive oil, the freshest local fish, and fragrant spices like saffron and smoked paprika. I sought out the city’s best restaurants and treated myself to countless desserts of crema catalana (crème brûlée’s Spanish cousin) and more servings of pan con tomate than I could count. I ate pan con tomate for breakfast, as a snack, and even for lunch and dinner, either pairing it with a main dish or keeping it simple with delicate slices of dry-cured ham, fried Padrón peppers sprinkled with sea salt, and a chilled bottle of cava.

The beauty of this dish—known locally in the Catalan language as pa amb tomàquet—lies in its simplicity. Thick slices of rustic bread are toasted, topped with juicy grated tomatoes, and finished with a drizzle of high-quality olive oil and a sprinkle of sea salt. It couldn’t be easier, and it couldn’t be more delicious. If you were to ask me what I remember most about Barcelona, it wouldn’t be the architecture, the beaches, or even the museums—it would be the iconic pan con tomate.

Is Pan Con Tomate Healthy?

With a basis that consists of high-quality bread (preferably sourdough or whole-grain), ripe tomatoes, and olive oil, this dish is as wholesome as it is delicious. The bread provides fiber, the tomatoes are rich in vitamin C and potassium, and the olive oil offers healthy fats. If you’re watching your sodium intake, feel free to skip the salt—the addition of garlic and a splash of rice vinegar will bring plenty of flavor to the tomatoes.

Adding ham is optional, but to make pan con tomate even more nutritious, consider topping it with a handful of fresh, delicate greens. While this addition may stray from tradition, it’s a delicious way to boost your daily vegetable intake.

A Short History of Pan Con Tomate

Apparently, I’m not alone in my appreciation for pan con tomate. In fact, many locals in Barcelona would argue that it’s one of Catalonia’s greatest culinary treasures! While its origins can be traced back to ancient Greek times—when bread and oil were staples of Mediterranean diets—it wasn’t until the 16th century that tomatoes were introduced from the Americas. It is believed that the first recorded recipe for pan con tomate appeared in 1884, describing a method of rubbing stale bread with a tomato to soften it, then finishing it with a drizzle of olive oil. Originally, this dish served a practical purpose: reducing food waste.

Today, pan con tomate remains an emblem of Catalonian cuisine. It’s not typically served as a tapa, however, but often enjoyed as a side dish accompanying the main meal. It’s also commonly eaten as a light snack or breakfast, sometimes topped with cured ham or anchovies. It’s amazing how humble ingredients can be transformed into something so delicious and iconic!

Serving suggestions

Do as in Catalonia and serve pan con tomate either for breakfast, as a snack, or as a side to a hearty meal. Though not very traditional, I wouldn’t hesitate to pair it with Cod Scrambled Eggs for breakfast. It would also be great alongside a cold bowl of Salmorejo Soup, a hearty Tortilla De Patatas, or some Garlic Shrimp.

Recipe