Serves: 4 | Time: 20 min
Found on tables across Spain from breakfast through tapas hour, Pan con Tomate shows up under different names and with slight variations depending on where you are. This recipe covers two versions: the Catalan Pa amb Tomàquet, which is as simple as it gets, and the Andalusian Pan con Tomate topped with Jamón Serrano or Jamón Ibérico for something more substantial.
Ingredients
For both versions
- 4 thick slices of rustic bread (Ciabatta, or sourdough), about ¾ inch (2 cm) thick
- 3 large, very ripe tomatoes
- 2 garlic cloves, peeled and sliced in the middle
- 2–3 Tbsp extra virgin olive oil
- Flaky sea salt, to taste
- Freshly ground pepper
- Dash of Pimenton de la Vera
For the Andalusian version (optional)
- 3–4 oz (85–115 g) Jamón Serrano or Jamón Ibérico, thinly sliced
Preparation
Preheat the oven to 350F/180 C.
Prepare the tomatoes. Halve the tomatoes crosswise. Grate the cut side of each half on the large holes of a box grater, until only the skin remains in your hand. Discard the skins. The result should be a loose, seedy pulp. Season lightly with salt, pepper, Pimenton de la Vera and a drizzle of olive oil, then set aside to drain. About 15 minutes. It is important to drain the tomato pulp, as you want a nice spread and not a soggy bread.
Toast the bread. Brush bread slices with olive oil. Place them on a baking sheet and bake it for about 5 minutes or until bread edges start to brown. Remove from the oven and set aside and keep it warm. While the bread is still hot, rub both sides firmly with the cut side of a garlic clove. Spread tomato pulp over the toasted bread slices and serve.
Notes
Tomatoes: Ripe, in-season tomatoes make all the difference here. Out of season, use the best vine-ripened meaty tomatoes you can find. Cherry tomatoes, while flavorful, are impractical for grating.
Bread: In Catalonia, pan de cristal is the classic choice, a very airy loaf with a crisp crust. Ciabatta or sourdough bread are good substitutes. Avoid soft sandwich bread; it won’t hold up the tomato spread.
Olive oil: Use the best extra-virgin olive oil you have. It matters.
Jamón: Jamón Ibérico de bellota is the premium choice and worth it if the occasion calls for it. Jamón Serrano is a perfectly good everyday option. Both should be sliced thin.
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