Pan con Tomate Recipe



(Serves 2)

½  sourdough baguette

1 garlic clove, halved

2 firm heirloom (heritage) tomatoes such as coeur de boeuf or rose de Berne, coarsely grated

Sea salt (optional)

Extra virgin olive oil, for drizzling


It’s easy to fall into a breakfast rut during your ever-hectic morning routine. Reaching for those sugary cereals or frozen waffles can become all too tempting. But don’t let the race to get out the door hinder the first, and arguably most important, meal of the day. Adding variety to your breakfast menu doesn’t necessarily mean adding time onto your lengthy morning to-do list. Here’s our solution: pan con tomate. Also known as pa amb tomaquet, the simple, fresh national dish of Catalonia is often eaten at breakfast. Make it in the summertime, with the ripest of tomatoes and aromatic young garlic.

Try Alain Coumont’s recipe from his latest cookbook, “Le Pain Quotidien Cookbook,” released this June.


1) Cut the baguette in half lengthwise, then cut each half into 2 pieces. Toast the bread in a toaster, grill pan or under a hot broiler. While still hot, rub the toasted baguette with the cut side of the garlic.

2) Spread the grated tomatoes (which should be a thick purée) over the toasted bread. Sprinkle with salt to taste and drizzle with olive oil.

Give pan con tomate a shot! Comment to let us know how your version of this simple morning treat turns out!

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Pan con Tomate Recipe

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