Catalan Tomato Bread

Catalan Tomato Bread

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 10 servings
Nutrition Facts (per serving)
38 Calories
0g Fat
8g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 38
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 2g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spanish tomato bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage and is eaten for breakfast or as an appetizer.

Pan con tomate (literally "bread with tomato") is sometimes called pan a la Catalana in other parts of Spain. It is one of the simplest, most well-loved, most widely eaten and most famous dishes from Cataluña. In Catalan, it is known as pa amb tomaquet.

It is best to use a rustic-style bread, that is solid and dense and a bit wider than the standard, narrow baguette.


  • 1 loaf bread (rustic-style)
  • 2 cloves garlic (large)
  • 2 large tomatoes (round, ripe)
  • Garnish: olive oil (extra-virgin)
  • Kosher or flaky sea salt (to taste)
  • Optional: thinly sliced Spanish cheese, chorizo or ham

Steps to Make It

  1. Gather the ingredients.

    Catalan Tomato Bread ingredients

    The Spruce / Diana Chistruga

  2. Slice off one end piece of the bread, which will have lots of crust, and set it aside for another use. Then slice the rest of the loaf into pieces about 3/4-inch thick. 

    sliced bread

    The Spruce / Diana Chistruga

  3. Toast the slices lightly on both sides.

    Toast the slices lightly

    The Spruce / Diana Chistruga

  4. Peel the garlic cloves and slice a bit off the ends and rub the cut ends over each slice of bread. The cloves will eventually wear down after being rubbed against the toasted bread, and you will end up with stubby little pieces that are impossible to hold.

    rub the toasted bread with garlic

    The Spruce / Diana Chistruga

  5. Slice the ripe tomatoes in half across the middle. Then, using the tomato half, rub the cut side of the tomato generously onto each slice.

    Slice the ripe tomatoes in half across the middle and rub on bread

    The Spruce / Diana Chistruga

  6. Drizzle the extra-virgin olive oil over the slices of bread. Season with salt and serve.

    Catalan Tomato Bread, salted and drizzled with olive oil

    The Spruce / Diana Chistruga


If you like, enjoy the tomato bread or pan con tomate by itself. However, if you want to make the dish a little more substantial, add Spanish serrano ham, Spanish cheese, such as manchego or some Spanish chorizo sausage.