Pa Amb Tomaquet (Catalan Tomato Bread)

Can be made Gluten Free · This recipe is Vegan Friendly + Vegetarian

21 Feb · Written by Raquel Jones


Imagine a dish that's both humble and celebrated, a true icon in Spanish cuisine. That's Pa Amb Tomàquet, or Pan con Tomate, a simple yet revered creation born out of necessity.

This culinary gem finds its roots in history, tracing back to the Greek-inspired tradition of 'bread with oil' that spread throughout the Mediterranean. But it was the arrival of tomatoes in 18th-century Spain that transformed this dish, elevating it to a creative solution for reviving stale bread and preventing waste. Even today, Pa Amb Tomàquet remains deeply intertwined with the Spanish way of life, gracing home tables, bustling bars, and fine restaurants alike.

Now, for a dish this straightforward, quality ingredients are your allies; there's no room for shortcuts. Two stars take centre stage: your bread and your tomatoes.

Opt for a thick-crusted bread, like sourdough or artisan white, to provide the perfect canvas. Traditionally, slightly stale bread is used, but to achieve that texture, you can easily toast the bread.

When it comes to tomatoes, choose them wisely—opt for the ripest ones you can find. In Australia, vine-ripened tomatoes, though seasonal, infuse this dish with the intense flavors of summer.

Pa Amb Tomàquet is a taste of sunshine on a plate, a testament to the beauty of simplicity.

Bon profit! Raquel x

Pa Amb Tomaquet (Catalan Tomato Bread)

Serves: 4 people


  • 4 slices rustic sourdough (or good quality crusty white bread) - better if a day or so old! *Swap out for GF bread
  • 1 garlic clove peeled
  • 2 large, ripen tomatoes, halved (or 1/2 tin of whole, peeled tomatoes - squashed with a fork)
  • 2 tbsp, good quality Extra Virgin Olive Oil
  • 1 tsp salt flakes


  1. Slice your bread and toast or grill to dry it out. It's important the bread is slightly hardened.
  2. Gently rub the garlic clove over the rough surface of each bread slice. The dry bread will be abrasive enough to help spread the garlic over its surface.
  3. If using fresh tomato- (one tomato half will be enough for one slice of bread) - rub tomato, cut side down, over bread slice, pressing firmly and squeezing the juice gently as you rub. Repeat with remaining bread and tomato.
  4. If using canned tomato,spoon an even amount of crushed tomato over each piece of bread. Press and spread tomato down into bread with the back of a fork.
  5. Drizzle each slice of bread with a bit of EVOO.
  6. Sprinkle with salt flakes and enjoy!


Here's my tomato hack: When tomatoes are out of season, I turn to whole canned tomatoes. Their sweetness remains just as intense and is a great year-round alternative. To prepare them, simply place the whole tomatoes in a bowl and gently mash them with a fork, ensuring you drain off any excess liquid. You want to avoid soggy bread!

And let's talk olive oil. Opt for the very best extra virgin olive oil you can afford. It truly makes all the difference, infusing the dish with a distinctive pepperiness that's the perfect finishing touch.


When it comes to pairing wine with pa amb tomàquet, consider the tomatoes' acidity. You'll want a wine with enough acidity to complement the dish; otherwise, the wine may taste flat in comparison. However, keep in mind that the sweetness (ripeness) of your tomatoes also plays a role, as this dish revolves around the tomato and doesn't include meat.

For those seeking a unique pairing,our dry roséis an excellent choice. Since the tomatoes in this dish are raw, crisp whites likeour albariño or Amphora Blancoalso make delightful companions.

But don't worry, red wine enthusiasts! OurTempranillo Jboasts enough acidity to stand up to this dish. If you want to enhance the flavours, consider adding some jamón to the mix.

Pa amb tomàquet can be enjoyed on its own or as a tapas dish, and it's commonly served alongside many Spanish meals. Give it a try as a side dish withmy paellafor a delightful culinary experience.