After a trip to Barcelona, I became obsessed with pan con tomate (tomato bread). The recipe is deceptively simple, but I could never quite get it right. I tried what felt like thousands of online versions, but nothing replicated that perfect Catalonian bite. The original is made with a hearty but light artisan bread. It is rubbed lightly with garlic and then soaked in fresh vine-ripened tomato. It is finished with just the right amount of salt and extra virgin olive oil. Drool.
My replication attempts always fell short—soggy toast, garlic that didn’t quite come through, and tomatoes that lacked sweetness. After many failed tries, I stopped chasing perfection and created an inspired alternative. It’s definitely not traditional, but it hits all the right notes in a different way.
Prep Time
10 minutes
Cook Time
10 minutes
Serves
6
Ingredients
- 2 whole fresh tomatoes
- 1 clove of garlic (2 cloves, if you’re feeling spicy)
- 1/2 cup of extra virgin olive oil
- Pinch of salt
- (optional) 1 teaspoon of sugar, if your tomatoes are tart
- 1 loaf of bread, sliced for dipping*
Steps
1
Add everything into a powerful blender, excluding the bread. Blend until smooth and emulsified. It should be rich, pour-able, and orange in hue.
2
Add the sauce to a bowl. Plate with fresh or toasted bread to dip.
*Acme Bread’s pain au levain is the default choice in our house for its chewy texture and tang. Though any rustic, crusty loaf will do.
For the purists out there, I acknowledge that this is not pan con tomate. It’s the next best thing I can create without getting on a plane to fly to Spain.
This version of tomato bread is a great as an appetizer, midday snack, or side to a summer salad.
Did you make this?
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