Pa amb Tomàquet, or «bread with tomato,» is a quintessential Catalan dish that has become a beloved part of the region’s culinary identity. Simple yet flavorful, it consists of rustic bread rubbed with ripe tomatoes (tomacons), drizzled with olive oil, and sprinkled with salt. Sometimes, it’s enhanced with garlic, rubbed before the tomato, making it a versatile appetizer or side dish.
There is a real gulf between bread alone and bread with tomato — or “tomata”, as they say in Lleida and Girona.
The origins of “Pa amb Tomàquet” can be traced back only to the 18th century, a period when tomatoes, originating from the Americas and once rare and feared in Europe for their perceived toxicity, began to be embraced as a culinary staple in Catalan homes. The dish represents the region’s love for fresh, local ingredients and its focus on natural flavors. In the 17th century, panbolibo (bread with oil, a dish found in the Mediterranean cuisine of ancient Greece) appeared in a recipe book by Jaume Oliver, but it was not until the 18th century that the consumption of this delicious and juicy fruit became popular.
Nèstor Luján (journalist, writer and gastronome) maintained that the first written reference to pa amb tomàquet dates back to 1884 — that is, two centuries after the arrival of tomatoes in Europe! — and that it was created in the rural area in an undetermined corner of the Catalan countries, at a time of abundance of tomatoes, which it seems were used, among other uses, to soften dry or stale bread.
Interestingly, it was during these centuries that tomatoes were incorporated into pizza, a funny but not unexpected coincidence, because “pa amb tomàquet” is some sort of a raw pizza.
Like most traditional dishes, this one has its origins in the popular and working classes of the countryside, being later incorporated by the rest of society.
Today it is very easy to access soft bread, but a hundred years ago the majority of society did not have access to it and when food was scarce, everything had to be taken advantage of and to make use of dry bread, it was moistened with water. It could also be softened by heating milk and putting the bread inside (porridge), but maybe someone got it hard and with no access to milk, thought of rubbing a tomato in it. It was all about making use of the bread.
The authentic bread with tomato uses a wheat flour bread, cooked in a wood oven and not excessively toasted, in a round format (one kilo bread) with a crumb with small holes. This must be cut with a serrated knife, into slices of 1.3 centimeters, and spread with circular movements with tomates (“tomacons de penjar”, a hanging variety which stay fresh for many months) well ripe. Finally, they are salted, and sprinkled with a drizzle of olive oil.
In many homes, it is used as a single dish for dinner or to improvise a meal when you have unexpected visitors, but Pa amb Tomàquet is often served as part of a larger meal, accompanied by cured meats, cheeses, omelettes or anything you like. It’s also a popular tapa in bars and restaurants across Catalonia (not in the rest of Spain). The beauty of this dish lies in its simplicity—highlighting the quality of each ingredient.
Today, “Pa amb Tomàquet” is not only a symbol of Catalan cuisine but also a beloved tradition, representing the region’s hospitality and its deep connection to local food culture. Make sure you taste it while you are in Barcelona!
