Pan Con Tomate Recipe
Learn how to make Pan con Tomate, the iconic Spanish tomato bread known as Pa Amb Tomàquet in Catalonia. This deceptively simple recipe transforms a few humble ingredients into a vibrant, garlicky, and utterly delicious tapa. After perfecting this method through countless tests in my kitchen, I can confirm that using the right bread and quality olive oil makes all the difference for an authentic experience.
PrintPan con Tomate
Ingredients
Scale
- 1/2 loaf ciabatta, (or other rustic bread (about 8 ounces / 227 grams))
- 3 to 4 tablespoons extra virgin olive oil, (divided)
- 1 large garlic clove, (halved)
- 1 large (11.9 ounce / 338 grams) tomato, (halved)
- kosher salt
- Maldon sea salt flakes ((optional))
Instructions
- Prepare Bread:
- Prepare Tomato:
- Assemble Toasts:
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