Tomato Toast: How Much?

Pan con tomate, or Spanish tomato bread, is a simple, tasty, and versatile dish that can be enjoyed as a snack, breakfast, or side. While the ingredients are inexpensive and easy to source, the cost of pan con tomate depends on the quality and source of the ingredients used. For instance, the type of olive oil, bread, and tomatoes can vary the price. The addition of toppings such as cheese, jamón, or anchovies will also increase the cost.

Pan con tomate ingredients

Pan con tomate is a simple dish that originated in the Catalan region of Spain. It is traditionally made with just a few fresh ingredients: bread, tomatoes, olive oil, and garlic.

For the bread, a rustic, hearty loaf is best—something like a ciabatta or country bread that can stand up to the weight and moisture of the tomatoes without becoming soggy. The bread should be sliced thickly, anywhere from 1.5 to 2 inches, and then toasted.

When it comes to tomatoes, ripe, fresh, and juicy are the key words. Local, in-season tomatoes are ideal. You'll need to grate the tomatoes to create a puree or pulp, so they should be soft enough to do so.

Extra virgin olive oil is preferred for this dish, and if you can get your hands on a Spanish variety, even better. A fruity olive oil will add a nice flavour.

Finally, a large clove of garlic is best for rubbing over the bread.

Some variations on the traditional recipe include a pinch of salt (sea salt or kosher salt) and a splash of lime juice or sherry vinegar.

To make pan con tomate, start by toasting your bread. Then, rub the garlic clove over the hot bread. Next, spread the grated tomatoes over the bread, and finish with a drizzle of olive oil. It's best served immediately, as the tomato puree can make the bread soggy if it sits too long.

How to make pan con tomate

Pan con tomate, or Spanish tomato bread, is a popular Catalan tapa made with simple ingredients including fresh tomatoes, hearty bread, garlic, olive oil, and salt. It is a humble dish, traditionally made by rubbing a tomato and a sliver of garlic directly over warmed rustic bread. However, in this recipe, we will serve the tomato bread already assembled.

Ingredients:

• 3-4 ripe, juicy tomatoes (such as the Catalonian tomàquets de penjar)
• Extra virgin olive oil (to taste; a fruity variety works well)
• 1 clove of garlic, halved lengthwise
• 1 loaf of hearty/rustic bread (e.g. ciabatta or country bread)
• Sea salt or kosher salt, to taste
• Optional: a splash of lime juice
• Optional toppings: thinly sliced Serrano or Iberian ham, Manchego cheese, roasted mushrooms, or olives

Method:

• Oil and toast the bread. Slice the bread into medium-thick slices (about 2 inches thick for a sturdier base). Brush the slices with olive oil and arrange them on a sheet pan. Toast in the oven at 250°F (120°C) for 5-10 minutes, or until golden brown.
• Prepare the tomato mixture. While the bread is toasting, wash and dry the tomatoes. Cut them in half and grate them using a box grater, discarding the stem and skins. Add olive oil and a pinch of salt to the grated tomato, and adjust the amounts to your taste.
• Assemble the tomato bread. Once the bread is toasted, rub the raw garlic on the slices while they are still warm. Carefully spoon the tomato mixture onto the bread.
• Serve. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Enjoy immediately!

Tips:

• Choose a hearty bread that won't go soggy quickly when loaded with the juicy tomato and olive oil mixture.
• Use ripe, juicy tomatoes for the best flavour and texture.
• Experiment with toppings to add extra flavour and protein, such as ham, cured meats, anchovies, or cheese.

Pan con tomate variations

Pan con tomate, also known as pan tumaca or pa amb tomàquet in Catalan, is a popular Catalan tapa made with simple ingredients including fresh tomatoes, hearty bread, garlic, olive oil, and salt. It is traditionally served as a humble dish, using minimal ingredients to create a flavoursome meal.

The traditional way to prepare pan con tomate is to rub a sliver of garlic and a ripe tomato directly over the bread, but there are many variations on this classic dish.

Catalonian (pa amb tomàquet)

This variation involves rubbing toasted country bread or 'glass bread' with half a clove of garlic, then rubbing the tomato right onto the bread, and topping with olive oil and salt. It is often served for breakfast, as a base for tapas, or as a side dish.

Andalusian

This style is served at breakfast topped with jamón Serrano or jamón ibérico. You can experiment with other cured meats, such as lomo or fuet.

Madrid Style

This variation is served at breakfast with a little sherry vinegar mixed into the grated tomato, olive oil, and salt, and spread on the bread.

Basque Style

This style uses pan con tomate as a base for pintxos. Try using salt-cured or marinated anchovies on top, or one of each for a 'matrimonio'. Alternatively, place a slice of your favourite cheese on top.

Seamus Mullen's Pan Con Tomate

This version uses a box grater to shred ripe tomatoes, and garlic is added using a microplane. Salt, fruity Spanish olive oil, and sherry vinegar are mixed in, and the mixture is heaped onto thick slices of bread, before most of it is scraped off. More olive oil is added, along with a sprinkling of flaky sea salt.

The Mediterranean Dish's Pan Con Tomate

This recipe uses ciabatta bread, sliced thickly, and brushed with olive oil before being toasted. The tomatoes are grated, seasoned with salt and lime juice, and spread onto the bread. The bread is then rubbed with garlic and the tomato mixture is spread on top.

Serious Eats' Pan Con Tomate

This version uses ciabatta bread, sliced thickly, and brushed with olive oil before being toasted. The tomatoes are grated, seasoned with salt, and spread onto the bread. The bread is then rubbed with garlic and the tomato mixture is spooned on top. It is finished with a drizzle of olive oil and a sprinkling of sea salt.

Pan con tomate cost

Pan con tomate, also known as pan tumaca or pa amb tomàquet in Catalan, is a popular Catalan tapa made with simple ingredients including fresh tomatoes, hearty bread, garlic, olive oil, and salt. It is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. The ingredients are inexpensive and easy to source, and the dish is simple to make.

The cost of making pan con tomate depends on several factors, including the quality and source of the ingredients, the amount of each ingredient used, and the region in which the ingredients are purchased. Here is a breakdown of the potential costs of each ingredient:

• Tomatoes: Depending on the season and availability, tomatoes can range from a few cents to a few dollars each. Ripe, juicy tomatoes are key to making pan con tomate, so it is worth investing in good-quality tomatoes.
• Hearty bread: A loaf of crusty, rustic bread typically costs a few dollars. It is important to choose a bread that can withstand the weight of the tomatoes and absorb the olive oil without becoming soggy.
• Olive oil: Extra virgin olive oil can vary in price depending on the brand, quality, and quantity. A small bottle of extra virgin olive oil typically starts at around $5-$10, while larger bottles or higher-quality oils can range from $15-$30 or more.
• Garlic: A bulb of garlic is relatively inexpensive and can be purchased for a few dollars or less.
• Salt: Salt is a common kitchen staple and is typically very affordable, with a standard container costing just a few dollars.

To make pan con tomate for four people, you will need approximately two large tomatoes, one loaf of bread, two to four cloves of garlic, and a generous amount of olive oil and salt to taste. The total cost of the ingredients can range from $10 to $20 or more, depending on the quality and source of the ingredients.

In addition to the cost of the ingredients, there may be a small additional cost for tools such as a box grater or blender, if you do not already have them in your kitchen.

Overall, pan con tomate is a relatively inexpensive dish to make, and it is a delicious and simple way to enjoy the flavors of Spain.

Pan con tomate history

The name "pan con tomate" translates as "bread with tomato", and the dish is exactly that. It is a popular Catalan tapa made with simple ingredients, including fresh tomatoes, hearty bread, garlic, and olive oil. It is also known as pan tumaca or pa amb tomàquet in Catalan.

The dish is considered a staple of Catalan cuisine and identity. It is believed to have originated in northern Spain, in the region of Catalonia, where it is usually eaten at lunch or dinner as a light side dish. However, in Andalusia, it is more commonly eaten in the morning as a hearty breakfast.

The exact history of pan con tomate is disputed, as tomatoes are a relatively new ingredient in Catalan cuisine, having been introduced from the Americas only after the 15th century. Some sources claim that it gained popularity in the mid-to-late 19th century along the entire Mediterranean coast of Spain. Catalan cooking historian Nèstor Luján dates the dish to the 18th century, specifically to an abundant tomato harvest in rural Catalonia. According to Luján, people would have used the tomatoes to soften hard and dry bread.

Today, pan con tomate is enjoyed throughout Spain, with each family, city, and region having its own way of preparing it. It is typically served as a snack, sandwich, or tapa and can be accompanied by various toppings such as sausages, ham, cheeses, omelettes, anchovies, or grilled vegetables.

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