Tomato Bread

Tomato bread, also known as Pan Con Tomate, is so simple to make.  It is nothing more than toasted bread rubbed with fresh garlic and tomatoes, then sprinkled with salt and drizzled with olive oil.  It is really delicious by itself, but is also served with cheese or ham.

I found this bread at most every tapas bar I went to on a weekend I spent in Barcelona prior to a Mediterranean cruise.  It was often accompanied by manchego cheese or a slice of Iberian ham.

While I was in Barcelona I spent an evening at a “Cook and Taste” cooking class to learn more about traditional Spanish cuisine.  I learned how to make Tomato Soup flavored with Smoked Cheese, Potato Omelet, Seafood Paella, and Catalan Cream for dessert.  I was lucky that this class included Tomato Bread as a side to the Omelet.  It turned out to be a “real food find” for me.  I could not believe what a fantastic burst of flavor came from such a simple appetizer.

During the class I learned from our instructor, Ignacio Caminero, that tomato bread was originally a way to take old bread and bring it back to life.  He told us that traditionally the Pan con Tomate was made with a special type of tomato (which I don’t recall the name) that was usually stored hanging in the kitchen on the vine to let it age a bit.  I’ve since learned that there are different stories as to the true origin of Pan con Tomate, which is also known as “Pa amb tomàquet” or “pa amb oli” in various regions of Spain.

Tomato Bread (Pan Con Tomate)

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Ingredients

• 4 Slices Bread
• 1 Clove Garlic
• 2 Small Tomatoes
• 1 Tablespoon Olive Oil
• 1/4 Teaspoon Salt

Directions

Cut the garlic clove and tomatoes in half.
Toast the bread until golden brown.
While the bread is still warm, rub with a half clove of garlic.
Then rub with the tomato, squeezing gently.
Sprinkle with salt.
Drizzle with olive oil.