The ultimate tapa for Catalans, pa amb tomaquet, or Spaniards, pan con tomate, is the simplest and most beloved of tapas, a lightly grilled bread with tomato, extra-virgin olive oil, salt and if you wish: a little garlic flair to it.

Pan con tomate - Pa amb tomaquet
Pan con Tomate Tapa – Pa amb Tomaquet (Catalan)

If you’ve ever set foot in Barcelona or its region, you probably saw this Pan con Tomate or Pa amb tomaquet on every single table. Omit to order it at the restaurant… surely your waiter will ask you if you want some with your meal. It’s simply inconceivable not to order it. Pan con tomate or its Catalan term Pa amb tomàquet is such an integral part of their culture. So popular, to the point of having a book written about it, by Leopold Pomés called Teoria i práctica del pa amb tomàquet. You know it’s a serious matter when a whole book is written about a single dish.

History of Pan con tomate

Nèstor Luján wrote about pan con tomate back in 1884 although its origin goes way back to the 16th century. It was a way to revamp dry bread by adding the juice of tomato to it and letting it soak all that delicious tomato flavour. Today, the technique is used also in sandwiches, called Bocadillo (Spanish) or Entrepà (Catalan). Instead of adding mayonnaise or mustard they cover the inside of a baguette bread with tomato pulp and olive oil and fill it with whether, Iberic ham, cheese, egg tortilla, sausage, etc.

Ramallet tomatoes
Ramallet tomatoes

The rest of Spain also does pan con tomate, although it isn’t as “holy” as in Catalonia. Done sensibly differently and often with a different type of tomato. The Spanish version uses a cheese grater to pick up the pulp from the tomato. There are also other variations like the one in Majorca, where they slice tomatoes, add them to bread and top it with olive oil, vinegar, capers and olives, this one is called Pamboli amb Tomàtiga.

Special hanged tomatoes from Catalonia

ramallet tomatoes hanging at Boqueria market
Ramallet tomatoes hanging at Boqueria market

The tomato used are typically the ones you’ll see hanging on a string at any Catalan market called ramallet (Catalan). This type of tomato has a thicker skin, therefore it can be conserved way longer, the hanging factor also helps to preserve them. The skin loses water and thickens, resulting in a concentrated interior which tastes sweeter and bolder than most tomatoes. Plus, it has the perfect texture, once rubbing it on the bread, the pulp just breaks apart easily and evenly leaving the skin behind. It also gives the bread this uniform “tomato topping” without too much “water”, that most tomatoes are filled with. The perfect tomato for this dish!

At home, I would suggest an Italian pear-style tomato to reproduce this dish or any sweet type of tomato that doesn’t contain a crazy amount of water.

The bread

Pan con tomate / Pa amb tomaquet
Pan con tomate / Pa amb tomaquet

The two main bread types used in Catalonia for pan con tomate is whether a flatbread called coca or a round loaf. But really… the most important is to use a good “artisanal” type of bread, its form doesn’t ultimately matter. I, personally, prefer the flatbread, and most restaurants do too. Its crust is crunchy and interior fluffy with lots of holes to trap the pulp in. There are also two ways to toast the bread, whether you do it lightly in the toaster or oven or often used in the Masia, or rural restaurants with the round loaf type of bread, grilled lightly on the BBQ. Remember it was originally made to revamp dry bread, it should not taste like toasted bread so go easy on the toasting, the bread should stay relatively white.


Pan con tomate

This dish is usually consumed with other tapas, but also as an appetizer or side dish to a full dish. In rural restaurants, they’ll bring you the grilled bread, tomato, garlic, olive oil and salt separated at the table and let you make your own pan con tomate. Most times, they offer a garlic clove with it, which you can rub on the bread before adding the tomato.

Of course, a popular topping to this dish would be the famous Iberic ham if you are lucky enough to find some.

So.. let’s make this Catalan ritual going!

Pa amb Tomàquet | Pan con tomate

For this recipe, I’ve made 2 versions of pan con tomate: the “Traditional Catalan way” and the “Spanish way”


The Traditional Catalanpan con tomate

  1. Cut a slice of flatbread or round loaf bread and lightly toast it.
  2. Scrape lightly the garlic clove, cut into 2, on the bread.
  3. Then cut a meaty tomato on its length into two and rub it on the bread.
  4. Add a good extra-virgin olive oil and some salt.

The Spanish way

(this version has a more generous amount of tomato)

  1. The Spanish way consists of lightly toasted bread.
  2. Cut the tomato into two and with the help of a cheese grater, collect the pulp of the tomato in a bowl.
  3. Add the tomato mixture to the bread with a spoon, topped with some extra-virgin olive oil and salt. 

Serve with tapas or any Spanish dish!


  1. A different execution, but basically the same ingredients as the typical Bruschetta with tomato in Italy 🙂 these are the kind of things I also love to eat in hot summer days, simply perfect. Good, light, refreshing.

  2. aaliyahjenkins Reply

    Oh my gosh, this looks amazing! Hopefully one day I will make it to Barcelona, but until then I’ll just have to try this dish!

  3. I love the simplicity of this. So often it is the simple foods that transcend the taste buds, the important part is to use really good ingredients.

  4. Lynn | The Road to Honey Reply

    This looks so simple, yet still so delicious. I can’t believe that I have never seen it before; however, I think a trip to Spain is in order so that I can try the “real deal”.

  5. I am a bread lover…so this is for me!! That market looks amazing….how I wish I could shop at one of those. How do you like it in Spain?? This recipe would be entertaining perfect.

    • The markets in Barcelona are such a happy pill to me! I love to go walk around markets here, a little paradise for foodies. Hope you’ll come visit some day!

  6. Fabulous write up, I love the story as well as the recipe! And yes, I am rather partial to this tapa too. Markets in someone else’s back garden always look more attractive to me!

  7. Oh wow. Thank you for reminding me of my trip to Spain nearly 20 years ago. I remember eating this several times and it was tomato heaven. I actually have a good crop of tomatoes coming in right now. I think I’m going to make this over the weekend!

    • The FoodOlic Reply

      To bring back some Spanish memories pan con tomate 🍅 is the way!!

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  9. Will Frideda Reply

    Very informative indeed. Our future daughter in law did a thesis on Catalan culture. We’ll try to impress her with this and other authentic recipes from the region. Thanks

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