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.

Pan con Tomate
© Erik Bardin, The Frynamic Duo


  • 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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