Pan con tomate


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

You’re going to thank me for this. It’s one of the simplest and most popular accessories to a Catalan meal but it also makes the perfect lunch, topped with a slice of ham or some lush roasted red peppers (Pantry), or served with a simple vegetable soup, or dipped into beans, or just crunched into when on the run.


  • 4 soft bread rolls, preferably Spanish/Portuguese
  • 4 tbsp fruity olive oil
  • 2 garlic cloves, cut in half (optional)
  • 4 ripe juicy tomatoes


Cut bread rolls in half lengthwise and lightly grill until warm.

Brush each slice with olive oil. Rub with a cut clove of garlic, if using. Cut each tomato in half, and rub the cut side of tomato over each slice, squeezing at the same time so the juices and seeds run out and are absorbed by the bread.

Return bread to the grill and heat until crisp at the edges.