The pan con tomate that we make here in our Spanish home in Guadalajara, and which is found in bars and restaurants all over Spain, is based on an old tradition in Cataluña. Originally known as ¨pa amb tomaquet¨, the Catalonian tradition was to take stale bread and rub it with raw garlic and wedges of tomato, then drizzle it with olive oil and sprinkle it lightly with salt. It is a delicious way to take advantage of day-old bread. It continues to be prepared this way all over Cataluna and many places in Spain.
The first time I tried this delicious tapa was on a beach in Calafell, Tarragona in Cataluña, with my friend Marta who had invited me to stay with her family for a week. My first night there, as the sun set, we prepared the tostas together with family and friends to accompany a beautiful barbecue of grilled sardines, chorizo, zucchini and peppers. I was in heaven. It was just the beginning of a memorable visit with warm conversations over one fresh, healthy, beautifully prepared meal after another.
My husband and I now make pan con tomate by blending raw tomatoes, olive oil, salt and, if desired, a half clove of garlic in the blender. I prefer to drizzle more oil on the bread first and follow with a generous amount of tomato mixture and just a bit of salt. This is my son’s favorite breakfast whenever he comes to visit. He adds a thin slice of jamon serrano (or even better iberico) on top and enjoys it with his coffee. Whenever my parents would arrive from the States for a visit I would have it ready along with freshly squeezed orange juice. So simple but everyone’s favorite.
The tostas are not only nice for breakfast but can be prepared as tapas before lunch or dinner, or can stand alone as a simple late dinner or cena. The possibilities are endless with tostas con tomate, as you can top them with healthy combinations of smoked salmon, anchovies, sardines, tuna, eggplant, avocado, manchego or blue cheese or whatever sounds good to you.
Pan Con Tomate
Ingredients
- 1/2 baguette, cut into 1" rounds
- 1 clove garlic
- 1 medium ripe tomato
- 2 tbsp extra virgin olive oil
- pinch of salt
Instructions
- Crush garlic in skin with a knife to remove the skin. Cut a ripe tomato in half. Add garlic, tomato, 2 Tablespoons olive oil and a pinch of salt to a blender. Puree until smooth.
- Toast baguette slices in oven (broil) or toaster oven.
- Drizzle a little olive oil on each piece of bread and then top with a spoonful of the tomato sauce.
- Top with Jamon Iberico, Jamon Serrano, Prosciutto or tuna or salmon.
Nutrition
Check out this recipe for Spanish Stuffed Endives by Jamie Roblee for another delicious and quick tapas recipe!
A quick and delicious endive recipe with smoked salmon, blue cheese and avocado. These traditional stuffed endives from Spain are a perfect addition to a dinner party or holiday spread.
About the Author: Jamie Roblee
As it happens with most Spanish recipes, “there’s more than one way to skin a cat” and it’s made differently in each household.
As a Spanish chef specialized in traditional cuisine, I never crush and blend the tomatoes , let alone mix them with oil. The result ends up looking more like toast with “gazpacho” or “salmorejo” rather than tomato toast. My grandmother, who was from a small town in “Sierra Morena”, used to make us breakfast 50 years ago by mashing the tomato with a fork or grating it, thus preserving its texture and fresh tomato flavor.
In the kitchen of a tapas bar or restaurant, like It’s made in most of them, I always grate it by hand, spread it on the toasted bread, adding salt and extra virgin olive oil.
Made this a couple of times and always a big hit with everyone. Such a useful recipe.
I tried it on sourdough toasted bread. I didn’t have fresh tomatoes so I used Tomato paste. I topped it with fresh Parmesan. Yummmm.
I’m not much of a tomato person but this dish was quick, easy, and delicious! I oven toasted some garlic baguette with olive oil and spread this on with a little salt and pepper. It won’t be the last time I make this!
It is so easy and so good! Thanks for the comment.