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Loading...A beloved Catalan tapa, this rustic dish transforms simple ingredients into something deeply flavorful: crusty toasted bread rubbed with raw garlic and ripe tomato, then finished with a generous drizzle of good olive oil and flaky salt. It comes together in minutes and shines as a breakfast, appetizer, or side for grilled meats and seafood.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 slices
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 15 gFat
- 2.5 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 6 gSugar
- 7 gProtein
- 620 mgSodium
- 340 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 18 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the tomato bread
- 1 large rustic country loaf or 4 thick slices of crusty sourdough bread (about 400 g)
- 4 medium ripe tomatoes (about 500 g), halved crosswise
- 2 large garlic cloves, peeled and halved
- 4 tablespoons extra virgin olive oil, preferably Spanish
- 1 teaspoon flaky sea salt, plus more to taste
- Freshly ground black pepper, to taste
Optional toppings
- 4 thin slices of Serrano ham
- 1/4 cup shaved Manchego cheese
- A few fresh basil or thyme leaves
Directions
- Preheat a grill pan, broiler, or toaster oven to medium-high heat. Slice the bread into 4 thick slices about 1.5 cm (3/4 inch) thick.
- Toast the bread on both sides until golden, crisp, and lightly charred at the edges, about 2 to 3 minutes per side. Transfer to a serving plate.
- Immediately while the bread is still hot, take a halved garlic clove and rub it firmly across the cut surface of the toast, letting the garlic melt into the warm bread. Discard the garlic once it has lost its flavor.
- Cut a tomato half and rub the cut side firmly against the toasted bread, pressing and squeezing so the flesh and juices soak into the bread. Discard the tomato skin once it has been thoroughly rubbed in. Repeat with remaining tomato halves, using about one half per slice of bread.
- Drizzle each slice generously with about 1 tablespoon of extra virgin olive oil, making sure it pools slightly in the bread's nooks.
- Sprinkle evenly with flaky sea salt and a light grind of black pepper. Top with Serrano ham, Manchego shavings, or fresh herbs if using, and serve immediately while the bread is still warm and crisp.
Cook’s Notes
- Choose the ripest, juiciest tomatoes you can find; vine-ripened heirloom or roma tomatoes work best for maximum pulp and flavor.
- Rub the bread while it's still hot from the toaster so the garlic melts into the crumb and the tomato juice soaks in easily.
- For a traditional Catalan experience, use a pan con tomate tomato variety or 'tomate de rama' if available, as they have the ideal balance of flesh and juice.
- The dish is best assembled and served immediately; the bread will turn soggy if it sits too long with the tomato juices.
- Pair with a cold glass of Spanish vermouth, dry sherry, or a chilled glass of Garnacha for an authentic tapas experience.
