Description Pan con Tomate is a popular Spanish tapa of toasted crusty bread rubbed with garlic, slathered with fresh tomato, topped with olive oil and flaky sea salt.
Pan con Tomate Recipe
We're serving up Spanish tapas tonight, my friends? Do you enjoy tapas? No tapas night is complete without this simple but exquisite rustic dish.
Pan con Tomate is very easy to make, requires no cooking outside of toasting bread, and is made with only 5 ingredients - bread, tomatoes, garlic, olive oil, and salt.
We enjoyed this, along with many other tapas and meals on our trip to Barcelona, particularly paella, and we look forward to going back one day for more sightseeing - and eating!
This particular recipe is perfect as a simple appetizer or a nice accompaniment of wine, or as part of your tapas or charcuterie alongside cheese and anchovies.
Pan con Tomate is more traditionally served at the table, where guests rub fresh garlic over freshly toasted bread, then squeeze out fresh tomato pulp directly from their skins, finished with a healthy drizzle of olive oil and flaky sea salt.
This recipe allows you to make the tomato mixture ahead for easy serving, and it tastes just as great.
Let's talk about how to make pan con tomate, shall we?
Pan con Tomate Ingredients
- Tomatoes. Use large, very ripe tomatoes that will give up their juices more easily. Juicy tomatoes are key here.
- Garlic. Fresh garlic is best.
- Salt. Flaky sea salt is idea.
- Crusty Bread. Use ciabatta bread or other crusty bread loaf or baguettes. Italian bread works GREAT for this.
- Extra-Virgin Olive Oil. Use the best you can find.
How to Make Pan con Tomate - the Recipe Method
- Make the Tomato Topping. Slice the tomatoes in half. Grate the tomatoes, cut sides out, with a box grater to produce a pulp. Discard the skins. Stir in minced garlic and salt to taste and mix well. Refrigerate until ready to use.
- Toast the Bread. Slice the bread in half lengthwise. Set oven broil. Place the bread, cut sides up (not too close to the broiler), onto a baking sheet and broil until nicely toasted. Flip and toast another minute or 2 to toast the bottom. Flip the bread and set it into a cutting board.
- Serve It Up. Spoon the tomato mixture over the bread, drizzle with olive oil and flaky sea salt. Slice and serve.
Boom! Done! Your pan con tomate is ready to serve. Easy enough to make, isn't it? Beware, this is addictive! Serve as an appetizer or as part of your main, or even a side dish.
Recipe Tips & Notes
- Use thick slices of bread that will hold up to the toasty char from toasting or grilling, and won't get soggy if they sit too long.
- Because this recipe is so simple, the key to success is using the best ingredients possible, including a good quality olive oil, fresh garlic, and ripe tomatoes.
- Add a bit of spicy heat to yours with a few sprinkles of freshly crushed chili flakes or ground chili power, or grate a hot pepper or 2 into the tomato mixture.
Serving Pan con Tomate
Serve pan con tomate with extra virgin olive oil and salt for your guests to add as desired. Extra pinch of salt, anyone? Consider other complimentary toppings, like anchovies, manchego cheese, parmesan cheese, or others.
Storage & Leftovers
The pureed tomato pulp will last up to 5 days in the refrigerator in a sealed container. You can serve it straight out of the fridge on toasted bread very easily. Do not
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy the pan con tomate, or Spanish tomato bread. Such a great appetizer. Let me know if you make it. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy Spanish cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- Curate: Authentic Spanish Food from an American Kitchen, by Chef Katie Button (affiliate link, my friends!)
Recommended Olive Oil Used For This Recipe
- Molino 100% Arbequina Premium Extra Virgin Olive Oil from Spain (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Patatas Bravas
- Bravas Sauce
- Piperade
- Crawfish Bread
- Tomato Pie
- Dutch Oven Jalapeno-Cheddar Bread
- Try some of these great charcuterie board ideas from my friend, Kristy!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pan con Tomate Recipe (Spanish Tomato Bread)
Ingredients
- 2 large very ripe tomatoes (about 10 ounces)
- 3 cloves garlic minced
- Sea salt
- 1 loaf ciabatta bread or other crusty bread loaf or baguettes – Italian bread works GREAT for this
- Extra-virgin olive oil divided
- Flaky sea salt
Instructions
- Slice the tomatoes in half. Grate the cut sides of the tomatoes with a box grater to produce a pulp. Discard the skins. Stir in minced garlic and salt to taste and mix well. Refrigerate until ready to use.
- Slice the bread in half lengthwise.
- Set oven broil. Place the bread, cut sides up (not too close to the broiler), onto a baking sheet and broil until nicely toasted. Flip and toast another minute or 2 to toast the bottom.
- Flip the bread and set it into a cutting board.
- Spoon the tomato mixture over the bread, drizzle with olive oil and flaky sea salt. Slice and serve.
Notes
Nutrition Information
Shawn M says
I am going to make this for sure, it looks fabulous. Thank you for all of the wonderful recipes.
Mike Hultquist says
I hope you love it, Shawn! We love it for lunch!