Pa Amb Tomaquet: Spanish Tomato Bread

There are few dishes that capture the essence of Catalan cuisine quite like Pa Amb Tomàquet (bread with tomato). This Spanish tomato bread represents everything wonderful about Mediterranean cooking: simplicity, fresh ingredients, and flavors that transport you straight to sunny coastal villages. Pa Amb Tomaquet is a simple meal of rustic bread, tomato, olive oil, and sea salt. But there’s a technique in how it all comes together that I’ll teach you below.

While visiting Spain, I noticed these delicious ingredients displayed every morning in our hotel lobby along with fruit, meat and cheeses. Fellow blogger and Seville resident, Abi with Inside The Travel Lab, pointed it out to me and showed me how to construct my first pa amb tomaquet.

It’s actually quite easy, but the secret is in finding the perfect tomatoes. They have to be thin-skinned, flavorful and juicy.  The second most important thing is having quality olive oil. (Don’t tell Italians, but I actually prefer Spanish olive oil to all others that I’ve tried.) It has a bold taste that makes it so much more than ‘adding oil’ to your bread.

During my time in Costa Brava, Spain, we also took a cooking class with Chef Jordi from a company called “ICookIt” (which, unfortunately, I don’t think is in business anymore after COVID). The first thing we learned in our cooking class was how to make pan amb tomaquet. Scroll through below to learn more, or simply hit the “jump to recipe” button to print out the instructions for this Spanish tomato bread if you’re read to gather ingredients and get started.

A Humble History

The origins of Pa Amb Tomàquet date back to the early 19th century in Catalonia, the northeastern region of Spain. While now considered an iconic Catalan dish, its beginnings were remarkably practical. When bread became stale and hard (as it often does), resourceful Catalan farmers discovered that rubbing ripe tomatoes over the bread’s surface softened it and made it palatable again.

The tomato itself was a relatively recent addition to Spanish cuisine, having been brought from the Americas following Columbus’s voyages. Initially viewed with suspicion and grown primarily as an ornamental plant, tomatoes gradually found their way into Spanish kitchens by the 18th century.

What began as a simple way to salvage old bread evolved into one of the region’s most beloved culinary traditions. By the early 20th century, Pa Amb Tomàquet had become a staple in Catalan homes and restaurants. Now, when food-loving travelers return home after visiting, they search for tips on how to make this simple Spanish tomato bread.

Cultural Significance

Serving Pa Amb Tomàquet is a ritual that begins nearly every meal in Catalonia. It’s offered as a starter in restaurants, prepared as a quick breakfast, enjoyed as a snack, or made to accompany other dishes. During festive gatherings and family meals, it’s often the centerpiece around which other foods are arranged.

The dish also represents the Mediterranean diet at its finest—bread, olive oil, and fresh vegetables combined in perfect harmony. It’s a testament to how the simplest combinations can yield the most satisfying results.

North American Tomato Options:

If you’re recreating this style of Spanish tomato bread at home and looking for the right tomato, we’ve highlight some tomato varieties below that can work beautifully for Pa Amb Tomàquet. You’re looking for juicy, flavorful, thin skinned tomatoes.

• Campari tomatoes: These medium-sized, deep red tomatoes have a perfect balance of sweetness and acidity that makes them ideal for rubbing on bread.
• Roma/Plum tomatoes: Their firm flesh and concentrated flavor make them excellent candidates, plus they’re available year-round in most grocery stores.
• Heirloom varieties: Cherokee Purple or Brandywine tomatoes offer incredible flavor during peak season, though they might be a bit juicier (which isn’t necessarily a bad thing!).
• Cocktail tomatoes on the vine: These smaller, intensely flavored tomatoes approximate the concentrated taste of Mediterranean varieties.

Here are his instructions for this classic Catalan treat.

How To Make Pa Amb Tomàquet

The beauty of this dish lies in its simplicity, but don’t be fooled—there’s an art to creating the perfect Pa Amb Tomàquet.

Ingredients For Pa Amb Tomaquet:

• Crusty bread
• Ripe tomatoes (small, intensely flavored varieties)
• High-quality extra virgin olive oil
• Sea salt
• Optional: garlic cloves, peeled

The Traditional Method:

Prepare the bread: Slice the bread into thick pieces and lightly toast it. The bread should be crusty on the outside but with some give when pressed.

The garlic step (optional but recommended): Cut a garlic clove in half and rub the cut side over the toasted bread. This step should be done with a light hand—the goal is a whisper of garlic flavor, not an overwhelming presence.

The tomato technique: Cut ripe tomatoes in half crosswise (not through the stem) and firmly rub the cut surface over the bread. The bread should absorb the tomato pulp and juice while the skin remains largely intact in your hand. The bread should be moist but not soggy.

The finishing touches: Drizzle generously with extra virgin olive oil and sprinkle with sea salt to taste.

Serving Suggestions:

Pa Amb Tomàquet can be enjoyed on its own as a breatkast, snack, or appetizer. But it’s also a great base for other toppings. Here are some serving suggestions:

• Serve alongside cured meats like jamón ibérico, fuet, or botifarra
• Top with anchovies, tuna, or sardines
• Pair with Spanish cheeses like Manchego or Idiazábal
• Offer as a side to grilled vegetables, Spanish tortilla, or simply on its own

Regional Variations

While the basic concept remains the same throughout Catalonia, you’ll find slight variations in how Pa Amb Tomàquet is prepared:

• In Barcelona, it’s common for restaurants to bring the ingredients to the table separately, allowing diners to prepare their own bread to their liking.
• In rural areas, the tomato might be more generously applied, creating a juicier result.
• Some coastal towns add a pinch of dried herbs like oregano or thyme.
• In neighboring Valencia, a similar preparation called pa amb oli often includes more olive oil and sometimes roasted red peppers.

Beyond a Recipe

What makes Pa Amb Tomàquet special isn’t just its taste—it’s the experience it creates. It’s about gathering around a table with friends and family, tearing into crusty bread, and savoring the vibrant flavors of Mediterranean ingredients at their peak.

It reminds us that great food doesn’t need to be complicated. Sometimes the most memorable culinary experiences come from the simplest combinations, prepared with care and shared with those we love.

The next time you find yourself with good bread, ripe tomatoes, and quality olive oil, try making Pa Amb Tomàquet. In those few simple ingredients, you’ll taste the sunshine, sea breezes, and centuries of Catalan tradition.

More Recipes + Stories We Think You’ll Love!

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• Lemon Olive Oil Cake
• Cavatappi with Roasted Tomatoes
• Spanish Food: What To Eat In Spain
• Spicy Tomato Chocolate Soup

First published in 2012. Updated in 2024.