Pan Con Tomate (Catalan Tomato Bread)

A bit of an announcement: Davis and I just found out that he’s been offered a job in New York, and we will be moving back to los Estados Unidos by the end of the year. While I love my motherland and am excited to return, I’m already filled with sadness about all the things I will miss about Spain.

While I’m not prone to hyperbole often (but I really am, let’s not lie), my absolute FAVORITE of all food things in Catalonia is, without a doubt, pa amb tomaquet. I eat it every day on my breakfast entrepan, and I am having a bit of a crisis about what I will go back to eating at home. It is the most simple thing in the world, and I’ve always found those kinds of dishes to be the most delicious.

It is so crazy to know that my living experience in Spain has an expiration date. I have always tried to recognize and appreciate how incredibly fortunate that I am to be here in the first place, and now I’m even more determined to savor every second of this amazing country.

You can serve this however you see fit – by itself as a side dish, or it’s fantastic as bread for a bocadillo with a bit of jamon and queso, as we did here.

What You’ll Need:

  • Baguette
  • Tomato – 1, mature and juicy
  • Garlic – 1 clove
  • Salt


  1. Split baguette in half lengthwise. Cut tomato and garlic in half.
  2. Rub cut side of the garlic directly on the cut side of the baguette
  3. Rub the tomato directly on the cut side of the bread so that all the seeds transfer. Sprinkle with salt
  4. Toast lightly in the oven, if you prefer it warm

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