Whether you know it as pan con tomate, as many Spaniards do, or by its native Catalan name, pa amb tomaquet (“pam two-MAH-cat”), the dish is bread with tomato, and it’s as simple as cooking gets.
“If you have a piece of bread, you have a piece of bread with tomato,” said Alex Montiel, a native of Catalonia and chef/owner of La Cuchara de San Telmo in San Sebastian who grew up eating pa amb tomaquet daily. The crunchy yet tender toasted bread and brilliantly ripe tomato pulp