Pan con Tomate y Jamón Recipe | Easy Spanish Tomato Bread

You’ll love this classic Spanish dish

A classic Spanish tapa that’s endlessly simple, endlessly satisfying

If you’ve ever visited Spain, you’ve probably had pan con tomate—the iconic Catalan-style tomato bread found everywhere from breakfast counters to tapas bars. At its core, it’s beautifully simple: toasted bread rubbed with ripe tomato, finished with good olive oil and a pinch of salt. Add jamón and you’ve got one of the most beloved bites in Spanish cuisine—minimal effort, maximum flavor.

This is the kind of recipe that feels at home any time of day—whether it’s breakfast with coffee, a quick lunch alongside a salad, a pre-dinner tapa with beer or wine, or an easy snack when friends drop by.

And the best part? You don’t really “cook” it—you assemble it. With just a few quality ingredients, you can bring a true Spanish café ritual to your own kitchen.

What is Pan con Tomate?

Pan con tomate (also known as pa amb tomàquet) is a traditional Spanish preparation where toasted bread is rubbed with fresh tomato, then dressed with olive oil and salt. It’s served all over Spain, often paired with jamón, cheese, anchovies, or simply enjoyed on its own.

The key is ingredient quality—especially the bread, tomato, olive oil, and jamón.

Watch it Made

Straight from Despaña's kitchen, dive into how this simple but delicious toasta is made.

VIEW VIDEO

Ingredients

2–4 slices of rustic bread (sourdough, country loaf, or baguette)
1–2 ripe tomatoes (the riper the better) or a tomato spread from La Catedral
Extra virgin olive oil, like Masia el Altet
Flaky salt or kosher salt
1 small garlic clove (optional, traditional in many regions)
Jamón (Jamón Serrano or Jamón Ibérico), thinly sliced from Juan Pedro Domecq or Fermín.

Directions

1) Toast the bread

Toast your bread until it’s golden and crisp—either in a toaster, a pan, or the oven. You want a crunchy surface with a little chew inside.

2) (Optional) Rub with garlic

For a classic Spanish touch, rub the warm toast lightly with one cut garlic clove. Keep it subtle—you’re aiming for a whisper, not a garlic bomb.

3) Rub with ripe tomato

Cut the tomato in half and rub the cut side directly onto the toasted bread. The toast will “grate” the tomato naturally, leaving the skin behind in your hand. You can also add a jarred tomato mix if desired.