Pan con tomate

Name: Pan con tomate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 8 slices crusty bread / baguette, rustic loaf or ciabatta; 3 tomatoes, very ripe, halved; 1 clove garlic, halved (optional); 4 tbsp olive oil; ½ tsp salt, flaky; 8 slices prosciutto / dry-cured ham, thinly sliced (optional)

Non-vegetarian

Pa amb tomàquet

Toasted bread rubbed or spread with grated ripe tomato, olive oil and salt — Catalonia's everyday breakfast and tapa.

Pan con tomate is a Spanish starter from Spain, ready in about 10 minutes and made with crusty bread / baguette, tomato and olive oil. It serves 4 and is rated beginner to cook.

Start cooking

A serving of Pa amb tomàquet — Representative photo. Jennifer Woodard Maderazo / Wikimedia Commons · CC-BY-2.0

Prep: 5 min
Cook: 5 min
Total: 10 min
Serves: 4
Level: Beginner
Calories: 326

Ingredients

4 servings

8 slices (280 g) Crusty bread / baguette (opens in a new tab), rustic loaf or ciabattaContains wheat, gluten
3 (360 g) Tomatoes (opens in a new tab), very ripe, halved
1 clove (4 g) Garlic (opens in a new tab), halved (optional)
4 tbsp (54 g) Olive oil (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab), flaky
8 slices (120 g) Prosciutto / dry-cured ham (opens in a new tab), thinly sliced (optional)Jamón serrano to serve on top.

Equipment

Method

1
Step 1
Grate the cut sides of the tomatoes (opens in a new tab) on a box grater (opens in a new tab) into a bowl, discarding the skins.
- 3 min
- Grater (opens in a new tab)
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Toast or griddle the bread until crisp and lightly charred at the edges. Rub lightly with the cut garlic (opens in a new tab) if you like.
- 4 min
- high heat
- Griddle / tawa (opens in a new tab)
How it looks · Photo: Muhammad Khawar Nazir on Pexels
3
Step 3
Spread the tomato (opens in a new tab) pulp over the warm bread, drizzle generously with oil and sprinkle with salt. Top with ham if using.
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin: Catalonia, Spain · Well documentedMore food from Spain
Dish: Breakfast · Snack · Appetizers & starters · Breads & flatbreads
Cooking method: Toasted, No-cook
Taste: fresh, salty, tangy
Diet: Dairy-free · No nut ingredients
All labels
Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Crusty bread / baguette · Tomato
Techniques: Toasting · Spice roasting (dry-roasting)

Allergens

Contains: Wheatfrom crusty bread / baguette
Contains: Glutenfrom crusty bread / baguette
May contain: Sesamefrom crusty bread / baguette

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

326 kcal per serving

Calculated

1 serving ≈ 174 g · recipe makes 4

Where the energy comes from

Protein 10%
Carbohydrate 48%
Fat 42%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	326 kcal	187 kcal
Protein	8.3 g	4.8 g
Carbohydrate	39.8 g	22.9 g
Net carbohydrate	37.2 g	21.4 g
Sugars	5.6 g	3.2 g
Added sugars	0 g	0 g
Fibre	2.6 g	1.5 g
Fat	15.3 g	8.8 g
Saturated fat	2.3 g	1.3 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	718 mg	412 mg
Salt equivalent	1.8 g	1 g

Vitamins & minerals per serving

Potassium: 295 mg
Calcium: 46 mg
Iron: 3.1 mg
Magnesium: 32 mg
Vitamin A (RAE): 38 µg
Vitamin C: 12 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 133 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: garlic, prosciutto / dry-cured ham.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

In Catalonia the halved tomato is often simply rubbed directly over the toast.

Common mistakes

Using watery, unripe tomatoes, which make the bread soggy without flavouring it.

Food safety

Dry-cured ham is shelf-stable whole, but keep sliced ham chilled and use within a few days of opening.

Storage

Make just before eating.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Crusty bread / baguette, rustic loaf or ciabatta8 slice · 280 g
Tomato, very ripe, halved3 piece · 360 g
Prosciutto / dry-cured ham, thinly sliced (optional)8 slice · 120 g

Used in steps 1, 2, 3

Reviews & corrections

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