Spain’s Simplest, Most Satisfying Dish
Pan con tomate (pa amb tomàquet in Catalan) is Spain’s iconic tomato bread — just bread, ripe tomato, garlic, and the finest olive oil you can find. With only a handful of ingredients, the quality of your olive oil is everything. Olive Oil May brings a fruity, peppery finish that is quintessentially Mediterranean.
Ingredients (Serves 4)
- 4 thick slices of rustic sourdough or baguette
- 2 large ripe tomatoes, halved
- 2 cloves garlic, peeled
- 3–4 tbsp Olive Oil May
- Flaky Premium Pink Himalayan Salt, to taste
Instructions
- Toast or grill the bread slices until golden and crunchy on both sides.
- While still warm, rub each slice firmly with a cut garlic clove.
- Rub the cut side of a tomato over each bread slice, squeezing gently so the juices and pulp soak into the bread. Discard the skin.
- Drizzle generously with Olive Oil May.
- Finish with a pinch of flaky Premium Pink Himalayan Salt.
- Serve immediately.
The Golden Rule: Quality Olive Oil Only
Pan con tomate has nowhere to hide — every ingredient matters. Olive Oil May is cold-pressed with a rich, complex flavor profile that elevates this 5-minute dish into something truly special. Don’t substitute with lower-quality oil.
Variations
Top with thin slices of jamón ibérico, anchovies, or a scattering of Zaatar May for a Mediterranean-fusion twist. Serve as a starter, snack, or alongside eggs for breakfast.
