The traditional way
Rub the cut sides of the tomato onto the toast until the flesh is gone. Throw away the skins. Drizzle with olive oil and season with salt. Top each toast with a slice of serrano ham. Drizzle with a little more olive oil and serve.
The modern way
Place a grater over a large mixing bowl. Rub the cut sides of the tomatoes over the grater until the flesh is gone. Throw away the skins. Add 3 tablespoons of olive oil to the tomato in the bowl. Season with salt. Toast the bread. Spoon the tomato mixture onto the toast and top with a slice of ham. Drizzle with a little olive oil and serve.
About this recipe
In many ways, this is the national dish of Catalonia. You’ll find it at the start of any good tapas meal across the region — in homes, bars, and restaurants.
Frequently Asked Questions
How is pan con tomate made?
Here, we offer two methods for making the dish: one for smaller groups, the other for bigger parties. In the first, more traditional recipe, we rub the tomato directly on the bread, and the crunchy toast acts like a grater. In the second, we use a grater for speed, mixing the tomatoes with olive oil and salt.
What is the history of pan con tomate?
Also known as pa amb tomàquet in Catalan, the first documentation of pan con tomate dates back to 1884. The tomato harvest was especially abundant that year, and clever Catalan farmers began using their surplus to moisten dry or stale bread by rubbing it with tomatoes.
Note from the Food & Wine Test Kitchen
The sky’s the limit when it comes to pan con tomate variations. This recipe adds serrano ham to the mix, but feel free to customize it to your own liking by pairing the tomato bread with eggs, cheese, grilled veggies, anchovies, sausage, or whatever else sounds delicious.