December 6, 2018

Pan con Tomate: My Recipe for Spain’s Simplest Meal

The other day I heard a friend use the phrase “as American as apple pie”.

I was surprised because he’s Spanish and that seems like a pretty useless phrase to have learned. But it got me thinking:

—”What’s the Spanish version?”

It can’t be paella or sangria, because (contrary to popular belief) those are pretty region-specific. Churros, too, would be out since you find different styles in different places, and Mexico has its own version. Even jamón ibérico–Spain’s most prized cured meat–is strictly speaking “Iberian”, which means Portugal might make a claim.

After working down the list of possibilities, I was left with only one contender. It’s pan con tomate—the classic breakfast/aperitif of bread with tomato and garlic.

It’s one of the few foods you’ll find all across the country. Sure, there might be a few regional variations, but at its heart it’s still the same good ol’ tomato on bread! Look out for pan con tomate (in Andalusia, Murcia, Madrid), pa amb tomàquet (in Catalonia), and pa amb oli (in Mallorca).

So, how do you make this thing that’s “as Spanish as tomato and bread”?

Toast for breakfast in Seville. — A classic tostada with tomato, ham, and olive oil.

Contents

How to make pan con tomate

Serves 6-8 | Time: 10 mins

Pan con tomate, or in its Catalan and potentially original form, pa amb tomàquet, is Spain in a nutshell.

It’s tasty, simple, and packed with high-quality, fresh ingredients found across the country. You can have it for an easy and nutritious breakfast, or an appetizer at a barbeque. Unlike a lot of tapas recipes, you won’t need much cooking skill at all! Just get your hands on some fresh tomatoes, good bread, and extra virgin olive oil and you’re good to go.

Feel free to experiment with additional toppings as you see fit! Some chopped herbs are a nice touch, as are slices of cured manchego cheese.

For an umami bomb, add on a large salted anchovy loin, or a slice of cured Spanish ham.

Cue mouth watering uncontrollably.

Ingredients

You’ll need:

4 medium, vine-ripened tomatoes
1 clove of garlic
1 loaf of Ciabatta-style bread (the open-holed structure will help hold those blobs of tomato)
Extra virgin olive oil (preferably Spanish, of course!)
Salt, to taste

Directions

Cut the loaf of bread in half lengthwise, and then divide into thick slices. Place in the oven or under the broiler for a few minutes until it starts to char and get nice and crispy. This way, you won’t have a problem with soggy bread once the tomatoes do their thang!
Slice the tomatoes in half, horizontally. Carefully rub the tomatoes, cut side down, against the largest holes on a box grater. This should leave you with a nice pulp from the flesh, while leaving the skin and stem in your hand. Taste and season with salt as needed.*
Take the now crispy bread and gently rub your clove of garlic directly onto the cut side of each slice. The garlic should leave a thin streak of flavour, and gradually start to get smaller and smaller like an eraser rubbing out pencil marks.
Spoon the tomato mixture directly onto the bread, and serve immediately.

*If out of season, you may find that a dash of tart sherry vinegar and a pinch of sugar may help to bring the tomatoes to life!