Serve this recipe for pa amb tomàquet as a simple starter or tapas dish, then check out our patatas bravas, pan con tomate and classic tortilla. We've also got plenty more tapas recipes and Spanish-inspired recipes.

For more Catalan inspiration, try our pan y tomate, Escalivada (Catalan roast vegetables) and Crema Catalana.

Tomàquet de penjar, meaning ‘hanging tomatoes’, have a thick skin and are filled with juice and seeds which make them perfect for grating or rubbing directly onto toasted bread, leaving just the skin behind.


  • 6 tomàquet de penjar or San Marzano tomatoes (or similar), halved
  • 4 sourdough slices
  • 1 garlic clove, halved
  • extra-virgin olive oil, for drizzling
  • sea salt flakes, to season
  • 1 tbsp flat-leaf parsley, chopped


  • STEP 1

    Grate the tomatoes into a sieve, rubbing the cut sides and leaving behind the skins, and strain off any excess juice. Grill the sourdough slices or toast them over the coals of a barbecue.

  • STEP 2

    Rub the toasted bread with the cut sides of the garlic – do this just enough to add flavour but not so much that it overwhelms the tomatoes. Spread the toasts with the tomatoes and season with olive oil, sea salt flakes and pepper. Sprinkle with the parsley.

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