Recipe
🍳 BREAKFAST
Pa amb Tomàquet
Rustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
Andorran · easy · serves 2
prep 5 min · cook 3 min
~192 cal · 7g protein · 34g carbs · 3g fat · 4g fiber · 6g sugars · 1g sat fat (estimated, per serving)
↓ Jump to Recipe
AI-generated illustration
Pa amb tomaquet, "bread with tomato", is the everyday cornerstone of the Catalan-speaking lands, Andorra among them, and few things are more genuinely daily. Its genius is its simplicity: a slice of rustic country bread, often lightly toasted, is rubbed with a cut clove of garlic and then with the cut face of a very ripe tomato, so the pulp and juice soak into the crumb.
A thread of good olive oil and a pinch of salt finish it, and that is all, though a slice of ham, cheese, or anchovy often joins it. The quality is entirely in the raw materials: real bread, a sun-ripened tomato, proper oil. It is thrift and abundance at the same time.
It appears at breakfast, alongside meals, and as the base for countless snacks, and to Catalans and Andorrans it is a small badge of home. Simple, fragrant, and honest, pa amb tomaquet tastes of the mountains and the Mediterranean sun at once.
Saved recipes and passport stamps are kept on this device. Sign in to keep them across your devices and leave reviews.
Make it yours
✓ Naturally vegetarian, vegan and dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 2
4 slices rustic bread
2 very ripe tomato, halved
1 garlic clove, halved
3 tbsp extra-virgin olive oil
to taste flaky salt
Instructions
1
Lightly toast the bread if you like.
2
Rub each slice with the cut garlic clove.
3
Rub the cut tomato over the bread so the flesh soaks in, leaving the skin behind.
4
Drizzle generously with olive oil.
5
Finish with flaky salt and serve, with cured ham or cheese if you like.
Andorra la Vella tradition.
Ratings & reviews
Cooked it? Rate this dish:
No account needed. Sign in to leave a full review with a comment.
Cooked it?
Kept on this device, no account needed. Sign in to leave a review and keep your passport across your devices.
No reviews yet, be the first to cook it.
🌏 While it simmers, know your destination
📍
Andorra la Vella. Andorra is a country of high valleys with no coast and a short growing season, so the pantry is whatever keeps: cured mountain charcuterie, cheese off the summer pastures, mushrooms gathered in autumn, and escudella, the Catalan stew of meat and vegetables tied to the January festivals.
🗺️
Andorra. Escudella is winter and festival food, tied to the January feasts of Sant Antoni and Sant Sebastia, a long-simmered pot of meat, vegetables and pasta served as broth first and solids after. Andorra la Vella is the highest capital in Europe, and the growing season is short enough that cured sausage, mountain cheese and foraged mushrooms fill the gap.
🌍
Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
More from Andorra
TrinxatMountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
EscudellaA mountain stew of meats, beans, and pasta with a big pilota meatball, the winter soul-food of Andorra.
CocaA sweet flatbread scented with anise and topped with sugar and candied fruit, an Andorran festival bake.
Browse all Andorra recipes →
Good to know
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Andorra meal
CocaDessert
Similar dishes from around the world
Wiener FrühstückAustria
Tostada Cubana con Café con LecheCuba
TapalapaThe Gambia
Galayet Bandora (Fried Tomatoes)Jordan
KhameerKuwait
Rēwena Parāoa (Māori Potato Bread)New Zealand
Cuisine
Diet
Vegetarian Recipes from Around the World
Vegan Recipes from Around the World
Dairy-Free Recipes from Around the World
Nut-Free Recipes from Around the World
Egg-Free Recipes from Around the World
Pork-Free Recipes from Around the World
Dairy-Free Andorran Recipes
Vegan Breakfasts from Around the World
Vegetarian Breakfasts from Around the World
Dairy-Free Breakfasts from Around the World
Nut-Free Breakfasts from Around the World
Egg-Free Breakfasts from Around the World
Frequently asked questions
What is Pa amb Tomàquet?
Rustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
Where does Pa amb Tomàquet come from?
Pa amb Tomàquet is a Andorran dish from Andorra la Vella, Andorra.
Can Pa amb Tomàquet be made vegan, gluten-free, or dairy-free?
This Pa amb Tomàquet recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pa amb Tomàquet safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pa amb Tomàquet take to make?
About 8 minutes total (5 minutes prep, 3 minutes cooking), serving 2.
Get the Sunday Spin
One dish from somewhere in the world, in your inbox every Sunday. No spam, just dinner inspiration you can cook that day.