In Spanish tapas cuisine, tomato is traditionally rubbed onto bread in pan con tomate.
Pan con tomate, known in Catalan as pa amb tomàquet, is made by rubbing ripe tomato over toasted or rustic bread. The bread is commonly seasoned with olive oil and salt, and some versions also rub the surface with garlic first. The tomato’s juice and pulp soak into the crumb, creating a simple but strongly flavored snack.
The dish is closely associated with Catalonia, where it is a standard accompaniment at meals as well as a small tapa. It is often served with cured meats, cheese, or grilled foods. The traditional method uses ripe fresh tomatoes rather than a cooked tomato sauce, which distinguishes it from bruschetta-style toppings.
A common misunderstanding is that pan con tomate is simply bread topped with chopped tomato. In the classic preparation, the tomato is rubbed directly into the bread, although restaurants may present more elaborate versions with grated or crushed tomato.