Pan con tomate is a very common tapa in catlalan culture, it is almost similar to american peanut butter and jelly. Pan con tomate is very easy to make, you only need bread and tomatoes!
The main type of bread used for pan con tomate is coca bread, because it has large holes that can soak up the juice of the ripe tomato. Most restaurants also put olive oil (from Spain of course) and salt on it, sometimes garlic too to add more flavor. To make it, simply toast the bread, cut the tomatoes in half, and rub the tomatoes on the toast. Drizzle with olive oil and add salt and serve.
In my food systems and sustainability class at the University of Barcelona we made pan con tomate with two different types of bread. One was the coca bread and the other was a softer, more full beard. You could taste the difference between the two because the coco bread held the tomatoes better, as opposed to the more full bread that tastes soggy with the tomatoes on it.
The original location and origin of pan con tomate is unknown,but it is known to come around in the 16th century. The catalan story of the origin is that pan con tomate originated during the industrial revolution because workers would bring old, stale bread to work with them and they would rub the juicy tomatoes on the bread to soften it.
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