American · Main · Easy
Pan con Tomate
Toasted bread rubbed with garlic and ripe tomato, finished with olive oil and salt. Catalonia's simplest and most perfect bite.
The whole recipe in 60 seconds
Pan con Tomate, in 5 ideas
- This is the foundation of Catalan cuisine in its purest form
- The tomato must be dead ripe; out of season tomatoes need not apply
- Rubbing the garlic first gives a whisper of flavor without raw bite
- Good olive oil is everything here
- It takes 5 minutes and outshines most complicated appetizers
What you need
Ingredients
- 8 thick slices rustic bread
- 3 very ripe tomatoes, halved
- 1 clove garlic, halved
- 1/3 cup olive oil
- Flaky sea salt
- Fresh basil leaves (optional)
How to make it
Directions
- Toast or grill the bread until golden and crisp.
- Rub each slice with the cut garlic.
- Rub the tomato halves over the bread, squeezing so the pulp soaks in.
- Drizzle generously with olive oil.
- Finish with flaky salt and serve immediately.
Money saver. In tomato off season, use the best canned San Marzanos, drained; it is not traditional but it works.