Pan con Tomate

All you need for this iconic Spanish snack is olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

  • Serves


  • Cook

    15 minutes


By SAVEUR Editors

Updated on June 24, 2024

Pan con tomate translates as bread with tomato, and that's basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.


  • Two 6-in. pieces baguette, halved lengthwise
  • 2 garlic cloves, peeled
  • 4 Tbsp. extra-virgin olive oil
  • 2 very ripe large tomatoes
  • Coarse sea salt


Step 1

Position a rack in the center of the oven and preheat to 500°F. Place the baguette halves on a baking sheet and bake until golden brown, about 8 minutes. Using your fingers, rub the garlic over the cut surface of the toasts, then drizzle with oil.

Step 2

Place a box grater over a large bowl and grate the cut sides of the tomatoes over the largest holes, discarding the skins. Spoon the grated tomatoes onto the toasts, sprinkle with sea salt, and serve immediately.

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