Rouxbe Community Forums

Pan con Tomate | Bread w/ Tomato

by Dawn T in Rouxbe Recipes

Bread, tomato, olive oil and salt forms this simple, but divine tapas. Originally from the Catalan region of Spain this ta...

Comments: 8 Views: 24393 Success: 95%

Yummy yet simple

mmm...this bread sounds so good, i'll make it tonight for my guests ;D

Javan B

Oh so delish

I just had some of this today. So irresistible.

Santiago A

very nearly perfect

Very nearly perfect. For the perfection, just add some ham or salted tunny-fish.

Meritxell F

Not really tapas

In Catalonia, where I come from, this is not in any way used as a tapa. For years we've used it as a way to keep bread used in sandwiches moist and tender and together with ham or cold meats as an entry or main course, specially in summer acompanied with a green salad.

The origin is uncertain but some historians say in the 1920s of the 20th century it was the way they had in "Masias" (farm houses) to keep old bread moist so they could still eat it.

Patricia S

Nice idea!

You were right about this Dawn, it's delicious! Sometimes I forget how something simple can be sooo good. Nice ripe tomatoes are the key. We've had this a few times now on it's own or with a soup or salad for dinner.....just lovely!

Alex C

nice tapa!, better with spanish ham ...

Its a basic tapa in spain, also its eat it in the morning like a breakfast. But if you put some spanish ham (jamón serrano) you have the perfect combination.

hello, from valencia, spain.


Marshann C

Use for leftover tomato

I've made this twice now. Both times I used the remaining tomato (without the juice and pulp) to put in homemade guacamole.

Kathleen W

Breakfast in Valencia

I had this for breakfast nearly every day while I lived in Valencia. The bread was pressed flat, slightly grilled, and you could choose whether you just wanted the tomato rubbed on, like it is here, or you have the fresh tomato flesh minced (no seeds, skin or excess juice) almost like a jam or jelly. I always got it with the minced tomato, drizzled on a tad of olive oil and a pinch of salt. To. Die. For.

You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Professional certification course students do not have access to this feature. Instead, they have a dedicated Q&A feature built within their accessible course(s). If you'd like access to the content outside of your course, please contact customer service.


Rouxbe Goals

Haven't experienced Rouxbe yet, why not take a free trial to see what the world is talking about.

Rouxbe Students

120,000+ Home cooks that want to learn to cook better (beginner to advanced)
25+ Professional cooking schools as a teaching resource for students
14,000 High school culinary students & their instructors
Training staff from hospitals, grocery stores, hotels & restaurants