Pan con Tomate - Catalan Tomato Bread
Cook time
Total time
Serves: 4-6
  • 1 baguette, sliced
  • 1 clove of garlic
  • 2 large or 3 medium ripe tomatoes, cut in half
  • Extra virgin olive oil
  • Sea salt
  • Optional toppings:
  • Fresh basil
  • Cheese
  • White beans
  1. Pre-heat oven to 375 degrees.
  2. Add the sliced bread and the clove of garlic to a baking sheet. Bake for about 10 minutes, or until the bread is toasted. Check periodically to make sure the garlic does not start burning.
  3. Once the garlic and bread have cooled enough for you to touch them, cut the garlic clove in half and vigorously rub it onto each slice. If the garlic is very soft, you can use a knife to spread it on instead.
  4. Next, rub the tomato halves onto each slice with the sliced part of the tomato facing the bread. Squeeze as you rub, allowing the pulp and juice to soak into the bread.
  5. Drizzle with some olive oil and top with sea salt (I use a generous amount). Serve immediately, either plain or with any of the toppings mentioned above.
Recipe by Orchard Street Kitchen at