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(1,053)
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
1,053 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.

CathyC

Since the best I have ever had was in Granada, Spain, I'll call it pan con tomato. I love a garden tomato and they're the only ones I will eat all year, but this is my absolute favorite way to eat them. I can't wait for the tomatoes this year.

EL

If the people arguing that tha recipe isn’t authentic were to read the article on the recipe (there’s a link and the article is short) you would see that the author doesn’t claim that the recipe is authentic, but states that with the overwhelming numbers of fresh tomstoes available he simply felt like adding fresh slices on top. What’s not to like about that?

Bob

Freshly grating the garlic onto the bread can be a bit of risk if you don't like a sharp bite of garlic. Next time I am going to make a garlic confit and spread a LIGHT amount of that on first and see how that goes.

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