Spanish tomato bread: An easy and delicious Spanish tapa

Spanish tomato bread is one of the simplest dishes you can try in Spain, it is a hit all over the country.


Because tomatoes are a huge staple in Spain cuisine and this dish proves just that.


Simplicity is ideal from time to time, especially when it comes to preparing food. Who doesn’t love an easy dish? This recipe will be ready within minutes.

If you get to visit Spain, you’ll notice this special tomato bread being offered in restaurants, cafes, and other eateries. Depending on the area you are in Spain, you’ll notice this can be offered as tapas and/or breakfast.

Tomato bread comes from the north east region of Spain in Cataluña, however you’ll notice the different variations throughout the country.

As with every dish, there are different ways to make this, but today we will be going over the most traditional.

Tomato bread history


Spanish tomato bread has a few different names. In Castellano/Spanish its called “Pan Con Tomate” or in Catalan, its named “pa amb tomaquet” which stands for bread with tomato in English.

In other areas of Spain its called “Pan a al catalana,” which means Catalan bread.

To make this you only need 5 ingredients. Don’t worry, nothing fancy. You most likely already have them in your kitchen. 🙂

You’ll need a rustic style loaf of bread, garlic (optional), tomatoes, olive oil, and salt if you use it.

So what do you eat Spanish tomato bread with? You can eat it by itself or with salads, soups, a cocktail, orange juice, or even gazpacho (tomato soup).

Stay tuned because next we are going to be talking about some variations on how to make it.

How to make Spanish tomato bread

spanish tomato bread

Now for the fun part on how to make the infamous tomato bread!! Some people eat this for breakfast, some people eat it for a tapa. That’s your choice! Either way, making this is so simple.

For the tapa version of this, I think its appropriate to add the garlic. If you are making this for breakfast, I personally pass but if you like garlic that early, feel free to leave it in.

The ingredients

catalan bread
  • Serves 10
  • Cook time 15 minutes
  • 2 large quality tomatoes, halved
  • 1 loaf of bread, sliced (rustic, ideally bakery bread)
  • 1 garlic clove, halved
  • olive oil garnish
  • sea salt to taste
  1. Cut your loaf of bread to ideal thickness. 1/2-3/4 inch is good. You don’t want to go too thin because you don’t want the bread to get soggy either.
  2. Next, perfectly toast your bread to be crispy and golden.
  3. Grab your garlic clove, halve them and rub it all over your crispy toast. Garlic- especially raw, is quite intense. Be mindful of that if you’re not into intensity. (personally skip the garlic for breakfast)
  4. Now for the tomatoes. The traditional way is to cut the tomato in half and rub the tomato juice onto the bread (cut side down) while gently squeezing the peel to get a good amount out. The other way thats common and I’ve seen lots of other Spaniards do it is to grate an entire tomato with a grater and get tomato pulp. If it’s rather watery, use a strainer so it’s an actual spread and not tomato water. Lastly, another way is to use a hand blender. I haven’t personally seen a Spanish person do that yet though.
  5. Garnish with olive oil and sprinkle with salt to taste
  6. Serve and enjoy. Don’t wait, the bread can get soggy quick and if this is for a party dont put it on top until guests arrive.

Feel free to add whatever you want on top. Lots of people put cheese and ham. If you do not add that, then this is a completely vegan tapa. If Gluten free, opt for a loaf of GF bread.


You’ll quickly notice that food for the locals in Spain is a very serious topic. Luckily for you, I have allllll the good things coming your way on this website. Make sure you tag me if you make this and I hope you enjoy this ridiculously simple but amazingly delicious Spanish tomato bread!!

Have you ever heard of this classic Spanish tapa or is this the first time you’ve ever heard of it? Let me know in the comments below and thank you so much for reading.


Leave a Reply

Your email address will not be published. Required fields are marked *