Pan con Tomate Recipe

Introduction

Pan con Tomate is a simple yet flavorful Spanish classic that transforms crusty bread with fresh tomato, garlic, and olive oil. This quick recipe is perfect for a light breakfast or a delicious snack any time of day.

Ingredients

• 1 loaf crusty baguette (cut into thick slices)
• 4 medium Campari tomatoes (or 2 large vine tomatoes)
• 1 tablespoon extra virgin olive oil, plus more for the pan
• Pinch flaky sea salt (Maldon or fleur de sel recommended)
• 1 clove garlic

Instructions

1. Step 1: Cut the tomatoes in half and use the large holes of a box grater to grate the tomato flesh into a bowl. Stop grating when only the skin remains.
2. Step 2: Drizzle 1 tablespoon of olive oil into the bowl with the grated tomato and add a pinch of flaky sea salt. Stir gently and set aside.
3. Step 3: Heat a skillet over medium heat and drizzle a little olive oil into the pan. Add the bread slices and toast for 1-2 minutes on each side until golden and crisp. Remove the bread to a plate.
4. Step 4: Cut the garlic clove in half and rub the cut side over the toasted bread slices to infuse them with garlic flavor.
5. Step 5: Spoon the grated tomato mixture generously over the garlic-rubbed bread. Drizzle with a little more olive oil and sprinkle with salt if desired. Serve immediately.

Tips & Variations

• For extra flavor, try adding a few fresh basil leaves or a sprinkle of smoked paprika on top.
• Replace the baguette with rustic country bread or sourdough for a different texture.
• Use ripe, juicy tomatoes for the best taste; Campari tomatoes work well but vine tomatoes are a great substitute.
• Serve with a Spanish omelette for a traditional breakfast experience.

Storage

Pan con Tomate is best enjoyed fresh to preserve the crispiness of the bread and freshness of the tomato. If you have leftovers, store the tomato mixture separately in an airtight container in the refrigerator for up to 2 days. Toast fresh bread before assembling to prevent sogginess. Reheat bread in a skillet or oven rather than the microwave to maintain crunchiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes for this recipe?

It’s best to use fresh, ripe tomatoes as canned tomatoes are too watery and won’t provide the fresh, vibrant flavor that defines Pan con Tomate.

What type of bread works best for Pan con Tomate?

A crusty baguette or rustic country bread with a firm crumb works best to hold the tomato mixture without becoming soggy. Avoid very soft breads.

Pan con Tomate Recipe

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★★★★★

4.4 from 65 reviews

• Author: Elara
• Total Time: 15 minutes
• Yield: Serves 4
• Diet: Vegan

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Description

Pan con Tomate is a classic Spanish breakfast or snack featuring toasted crusty bread rubbed with garlic and topped with freshly grated ripe tomatoes, olive oil, and sea salt. This simple yet flavorful dish highlights fresh, high-quality ingredients and is perfect for a quick, authentic taste of Spain.

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Ingredients

Scale 1x2x3x

For the Bread

• 1 loaf crusty baguette, cut into thick slices
• 1 tablespoon extra virgin olive oil, plus more for the pan

For the Tomato Topping

• 4 medium Campari tomatoes (or 2 large vine tomatoes)
• Pinch flakey sea salt (such as Maldon or Fleur de Sel)
• 1 clove garlic

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Instructions

1. Grate Tomato Flesh: Cut the tomatoes in half and use the large holes of a box grater to grate the inside tomato flesh into a bowl. Stop grating when you are left with just the outer tomato skins.
2. Season: Drizzle 1 tablespoon of extra virgin olive oil into the bowl with the grated tomato. Add a pinch of flakey sea salt and stir gently. Set aside to meld flavors.
3. Toast Bread: Heat a skillet over medium heat and drizzle a bit of olive oil into the pan. Add the sliced bread and cook for 1–2 minutes on each side until nicely toasted and slightly golden. Remove the bread from the skillet and place on a serving plate.
4. Assemble: Cut the garlic clove in half and rub the cut side on top of the toasted bread slices to infuse them with garlic flavor. Spoon the seasoned grated tomato mixture generously over each slice of bread. Drizzle with more olive oil and add an extra pinch of sea salt if desired. Serve immediately.
5. Optional Serving Suggestion: For a traditional Spanish breakfast experience, serve the Pan con Tomate alongside a slice of Spanish omelette (tortilla Española).

Notes

• Use ripe, flavorful tomatoes for the best taste; Campari or vine tomatoes work well.
• Fresh high-quality extra virgin olive oil enhances the flavor significantly.
• Toasted bread should be thick-cut and still slightly chewy inside, not overly crisp.
• Rub garlic immediately before serving to keep its pungency fresh without overwhelming.
• This dish is naturally vegan and vegetarian-friendly.
• Can be served as a snack, breakfast, or appetizer.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Spanish

Keywords: Pan con Tomate, Spanish breakfast, tomato bread, Spanish tapas, easy appetizer, toasted bread, garlic bread, olive oil toast