Pan con Tomate

Pan con Tomate

Serves: 4 as an appetizer • Time: 15 minutes

Typically enjoyed for breakfast and called pa amb tomàquet in Catalan, Pan con Tomate is traditionally made by rubbing a ripe tomato on a toasted piece of day-old bread. In a twist on the classic, Powell uses jarred tumaca sauce from the Spain Box to make the preparation even easier. Sliced heirloom tomatoes add an extra punch of tomato flavor.


  • 4 slices of crusty bread
  • Extra-virgin olive oil, for drizzling
  • 2 garlic cloves, sliced in half
  • 4 Tbsp. tumaca sauce
  • 4 small heirloom tomatoes, sliced
  • 1 tsp. salt
  • Paprika, for garnish



1. Preheat the oven to 375°F.

2. Place the bread on a baking sheet and drizzle with olive oil. Bake until very toasted, 8 to 10 minutes. Remove the hot bread from the oven and rub each slice with half a garlic clove. Spread 1 tablespoon tumaca sauce on each slice. Arrange the tomato slices over each piece, season with salt, and garnish with paprika.



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