Pan Con Tomate

A recipe from the archive.

Recipe Series

Yesterday we landed in Ibiza, Spain, for a week-long stay at our friends’ beautiful home, so it felt like the perfect time to unlock one of my favorite Spanish recipes, Pan con Tomate. This simple dish of toasted bread with tomato, olive oil, sea salt, and sometimes garlic is most closely associated with Catalan cooking, though you’ll find it all over Spain and now on menus around the world. We just had a delicious version at Acre in London this past weekend. For me, it’s all about starting with a great rustic loaf and using the best ingredients you can find, a perfectly ripe tomato, flaky sea salt, and a bright, peppery olive oil. Some like to rub the tomato directly on the bread, but I like to grate the tomato and then use it as a topping. In just a few minutes, you’ll have something so satisfying and delicious. And, as part of this unlocked newsletter, you can also read our five main reasons for moving from LA to Italy three years ago. Free for all subscribers for the next week! Enjoy!