Tomato Bread / Pan Con Tomate

7 Jul

I am a bread lover… I inherited that from my dad.  And I already established I am also a tomato lover…  so what would be best than to put those two loves together??

Pa amb tomàquet, as it is called in Catalan, is the official bread tapa of choice in Barcelona and all of Cataluña.  You get a plate of it as soon as you sit down in any restaurant.  And it’s also used as the bread of choice in a bocadillo or sandwich in that area.


It’s a true testament of how great ingredients come together in a beautiful harmony…

 Pan con Tomate


1 demi baguette whole grain bread
2 ripe tomatoes, organic preferably
Spanish olive oil – Spanish oil made from arbequina olives from the Penedés region would be extremely appropriate in this application
Salt and Pepper to taste
  1. Slice the baguette into 2 halves.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Place bread in a grill pan or pannini grill to toast.  I use my George Foreman grill…
  2. Meanwhile, take 1 tomato and chop it into small pieces.  Set aside.  The other tomato, slice it in half and set aside as well.
  3. When the bread is toasted to your satisfaction, take one of the tomato halves and rub the flesh against the bread.  The tomato flesh will kind of disintegrate and soak the bread with its juices and goodness.  You’ll be left with just the skin of the tomato in your hand.  Use one tomato half for each half of bread.
  4. Sprinkle some of the chopped tomato on top of the bread halves and a bit more salt and finish with a final drizzle of olive oil. 

Cut into pieces and serve as an appetizer or tapa.



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