Pan Con Tomate

By David Tanis

Updated May 6, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(988)
Comments
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Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

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Ingredients

Yield:4 to 6 servings

  • 3 or 4 very ripe medium tomatoes (about 1 ½ pounds)

  • 1 pint cherry tomatoes (about 12 ounces)

  • 4 to 6 large slices sturdy sourdough bread, about ½-inch thick

  • 4 to 6 garlic cloves, peeled

  • Salt and pepper

  • Extra-virgin olive oil

  • Basil leaves, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

49 grams carbs; 284 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 598 milligrams sodium; 10 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.

  2. Step 2

    Cut remaining large tomatoes into ¼-inch slices. Cut cherry tomatoes in half. Set aside.

  3. Step 3

    Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)

  4. Step 4

    With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)

  5. Step 5

    Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.

  6. Step 6

    Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Tip

  • If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with Step 6.

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Ratings

5 out of 5
988 user ratings
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Comments

Michael

Two suggestions: Grate the top halves of all four tomatoes, saving the bottom halves for slicing. This has two advantages. The top half is easier to grate, because it is firmer and, if it has a piece of stem, that act as a handle. Also tomatoes ripen from the bottom up so the sliced bottoms will be more luscious. Use good country bread and toast it on only one side. The top, toasted side will provide the crunch, while the bottom, untoasted side will soak up the inevitable juice better.

Despenjaporcs

If it's a Catalan traditional recipe, it's only fair to call it with it's true name: 'Pa amb tomàquet'. The only right way to do this is to rub the tomato straight onto the bread. If you're feeling fancy, toast the bread and rub it with garlic before the tomato. Finish it with a drizzle of olive oil and a sprinkle of salt. Adding more tomato on top is redundant and stupid, you better accompany it with cheese or cured meats.Red wine to wash it down. DO NOT PUREE!

Robert in Paris

It's true that tomatoes ripen from the bottom but when the tomato is ripe the whole fruit is ripe; if your tomatoes are not fully ripe, this is probably not the best recipe for them. To grate them, you don't really need a handle...you press the tomato against the grate with the heel of your hand and when you get to the grate, the skin of the tomato protects your hand. Finally, toasting on only one side leaves you vulnerable to a soggy result and tomato toast really does need crunch.

Nara

Hi! I’m Catalan and our informal National dish is ‘pa amb tomàquet’, made by rubbing a particular variety of tomatoes on the bread, which makes it what it is. Grating is only done by hotels or businesses who want to cater quickly to many people, but it is a different dish and no local ever does it. Other ways of pairing tomato and bread can be good, but they sure are NOT ‘pa amb tomàquet’. This dish is our staple and an important part of our identity, and it would be great to see it more accurately reflected by the NYT. Calling it ‘bread with tomato’ (In English, explaining there are different ways to pair those ingredients in Mediterranean communities, and then simply suggesting a recipee of the author’s own creation to honour the goodness of excellent, Mediterranean ingredients.

Cat

That’s not authentic…not even close. 😕

Spm

Oh my, this was delicious. Tomato plus bread is one of my favorite things and I thought I’d tried all the versions, but I’d never grated a tomato before. I made this for one, one piece of toast and one tomato, grating half and slicing half, and skipped the cherries. Incredible and so quick and easy. Will make this again and again.

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