Slices of crusty bread topped with freshly grated tomatoes and olive oil create a quick and flavorful Pan con Tomate Recipe, ideal for sharing during relaxed meals or tapas nights.
This might be one of the simplest recipes I’ve ever shared. The only thing that comes close is my “how to cook perfect rice” post, which is still one of the most visited. Apparently, I wasn’t the only one who struggled with something so basic.
Now, on to pan con tomate. It’s basically toasted bread topped with grated tomato. Sounds too simple to be anything special? Give it a minute.
Table of Contents
What is Pan con Tomate?
Pan con Tomate (pronounced pahn kohn toh-MAH-teh) is a traditional Spanish dish made with toasted bread, ripe tomatoes, garlic, olive oil, and salt. It originated in Catalonia, where it’s known as pa amb tomàquet, also called pan tumaca, a classic Catalan recipe often referred to as Spanish tomato toast. It has become a staple across Spain, especially served as a tapa or alongside cured meats and cheeses.
You’ll often find it on the same table as other Spanish favorites like patatas bravas, Spanish Meatballs and Spanish tortilla, making it perfect for building a relaxed, shareable meal. If you’re already making one, it’s easy to add a few more and have a Spanish Tapas Party.
Why We Love Pan con Tomate
- Pan con Tomate combines simple ingredients into a fresh, satisfying snack that’s hard to resist.
- Preparing it feels like bringing a little taste of Spain into your own kitchen.
- This recipe comes together quickly but tastes like you spent hours preparing it.
Recipe Ingredients
Ripe Tomatoes – Summer tomatoes are ideal for this recipe. They’re juicy, sweet, and full of flavor when fully ripe. Look for ones that feel slightly soft and heavy for their size.
Garlic – One raw garlic clove, halved, is rubbed on the warm bread to infuse it with a sharp, savory bite.
Coarse Salt – This finishing touch boosts the overall flavor and balances the sweetness of the tomatoes. Use flaky sea salt or kosher salt for the best texture and a satisfying salty kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Rustic Bread Instead of Baguette – If you don’t have a baguette, thick slices of rustic sourdough, ciabatta loaf, or country loaf make a great base. Crusty bread holds up well under the grated tomato and stays crisp without falling apart.
Add a Splash of Sherry Vinegar – A light drizzle of sherry vinegar over the tomatoes helps brighten the flavor and adds a subtle tang that complements the olive oil and garlic.
How to Make Pan con Tomate
Step #1: Grate the tomatoes, cut side down, on a medium-sized grater until only the skin remains. Discard the skin.
Step #2: Preheat the oven’s broiler to “high.” Slice the halved baguette into six 4-inch-long pieces. Brush each with the olive oil. Broil in the preheated oven about 4 inches from the heat source for 2 to 3 minutes, until golden brown.
Step #3: Remove the toasted bread from the oven and immediately rub the cut sides with the garlic clove. Spoon the tomato mixture onto the bread. Sprinkle generously with salt and drizzle with a bit more olive oil. Serve warm.
Expert Tips
Use a Box Grater Over a Bowl – Grating tomatoes cut side down over a bowl keeps things neat and makes it easy to collect the tomato pulp. Use the large holes of a box grater to grate off just the flesh, getting the right texture without turning the tomatoes into mush.
Grill the Bread for Extra Flavor – Grilling the bread adds a subtle smoky depth that works especially well with the fresh tomato. If you’re short on time, a toaster or broiler does the job too.
FAQs
Ripe, in-season tomatoes are key. Look for ones that feel heavy, slightly soft, and deep red in color. Traditional recipes often use plum or vine-ripened tomatoes, but heirloom or Roma tomatoes also work well.
Classic toppings include olive oil and coarse salt. You can also add manchego cheese, olives, or jamón serrano for more flavor. Fresh herbs brighten the dish, and smoked paprika adds a subtle smoky touch.
Storage Information
Pan con Tomate is best served fresh, especially when the bread is still warm and crisp. However, if you have leftovers, store the tomato mixture separately in an airtight container in the fridge; it will stay good for up to two days.
Avoid refrigerating the assembled pieces, since the bread will get soggy. If you need to prepare ahead, toast the bread and store it uncovered at room temperature for a few hours. Freezing is not recommended because it affects the texture. To reheat the bread, place it under the broiler or in a toaster oven to restore its crispness before assembling.
Pan con Tomate Recipe
Ingredients
- 3 ripe tomatoes - halved
- 12 inch baguette - halved lengthwise
- 1 tablespoon extra virgin olive oil - plus more for serving
- 1 clove of garlic - peeled and halved
- Coarse salt
Instructions
- Grate the tomatoes, cut side down, on a medium-sized grater until only the skin remains. Discard the skin.
- Preheat the oven’s broiler to “high.” Slice the halved baguette into six 4-inch-long pieces. Brush each with the olive oil. Broil in the preheated oven about 4 inches from the heat source for 2 to 3 minutes, until golden brown.
- Remove the toasted bread from the oven and immediately rub the cut sides with the garlic clove. Spoon the tomato mixture onto the bread. Sprinkle generously with salt and drizzle with a bit more olive oil. Serve warm.
NOTES
Nutrition
We just rubbed tomato fresh tomato over the bread. Maybe that’s just because it was summer. Also my mother never made this for us.