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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pan con Tomate, also known as Pan Catalán or Pa amb Tomàquet, is a simple yet flavorful dish that highlights the essence of ripe tomatoes and rustic bread. The tomatoes are grated to create a fresh pulp, seasoned with a pinch of salt, and enhanced with a drizzle of extra virgin olive oil. This mixture is then spooned over slices of golden, crisp bread that have been lightly rubbed with garlic, finished with a generous...
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Cut tomatoes in half horizontally.
Grate the cut side of the tomatoes over a bowl using the large holes of a box grater, leaving the skin behind.
Season the tomato pulp with a pinch of salt and let sit for 10–15 minutes.
Add a drizzle of extra virgin olive oil and stir.
Slice bread about 1–2 cm thick.
Toast until golden and crisp on the outside.
While the bread is still warm, rub lightly with the cut side of a garlic clove.
Spoon the tomato mixture over the bread.
Finish with a generous drizzle of olive oil and flaky salt.
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If serving for a group, prepare the tomato mixture up to a few hours ahead and keep it covered in the fridge. Bring it back to room temperature before assembling so the olive oil stays fluid and the flavors come through.
Can I prepare the tomato mixture in advance?
Yes, you can prepare the tomato mixture a few hours ahead and keep it covered in the fridge. Bring it back to room temperature before assembling.
What type of bread works best for Pan con Tomate?
Rustic bread such as sourdough, country loaf, or ciabatta works best for Pan con Tomate.
How do I ensure the bread is perfectly toasted?
Toast the bread until it is golden and crisp on the outside.
Can I use regular salt instead of flaky salt?
Yes, you can use regular salt, but flaky salt adds a nice texture and visual appeal.
Is it necessary to rub garlic on the bread?
Rubbing garlic on the bread adds a subtle flavor that complements the tomato mixture, but it is optional.
