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Pan Con Tomate is an easy Spanish tomato bread recipe made with toasted rustic bread, grated ripe tomatoes, fresh garlic, olive oil and flaky salt. It is ready in about 15 minutes and makes a quick lunch, snack, appetizer or addition to a tapas-style dinner.
Kellie’s Note
So Toasty!
When summer tomatoes are at their peak, I am always looking for ways to let them do the heavy lifting. And this Pan Con Tomate is exactly that kind of recipe. It is simple, quick and wildly flavorful without asking you to turn on the oven for an hour or pull out half the kitchen.
After years of cooking for family dinners, casual get-togethers and summer entertaining, I have learned that the best recipes are often the ones that start with a few really good ingredients. This Spanish tomato bread is proof. Toasty bread, juicy ripe tomatoes, garlic, olive oil and flaky salt come together in minutes for a light lunch, an easy appetizer or a dinner that feels a little special without much effort.
Also called pan con tomato or pa amb tomàquet, this classic Spanish tomato toast is the kind of food I could happily eat standing at the kitchen counter while I decide whether I should make another piece. Spoiler: I always do.
Why You’ll love my pan con tomate
- Naturally vegetarian and easy to adapt. Add cheese, prosciutto, anchovies or a fried egg if you want to make it heartier.
- Ready in 15 minutes. This is the ideal quick lunch, snack or last-minute appetizer.
- Makes summer tomatoes shine. The fresher and riper the tomatoes, the better every bite tastes.
- Just five main ingredients. Nothing fancy, but every ingredient brings big flavor.
- Light but filling. Crisp, sturdy toast makes it satisfying enough for an easy meal.
- Perfect for entertaining. Set out the tomato mixture and toasted bread for an easy build-your-own appetizer.
Ingredients for Pan Con Tomate
This Spanish tomato bread is all about letting a few great ingredients shine.
- Rustic bread – Thick-cut ciabatta, sourdough, country bread or baguette stays crisp beneath the juicy tomatoes. Substitute gluten-free crusty bread if needed; focaccia works, too, but toast it well.
- Ripe tomatoes – Use deeply red, juicy summer tomatoes like beefsteak, vine-ripened, Roma or heirloom for the sweetest flavor. In a pinch, use high-quality canned whole tomatoes, but fresh is best here.
- Garlic – Rubbing a halved raw clove over warm toast adds just the right amount of garlicky flavor. If you prefer a milder bite, rub it on lightly or skip it; garlic powder is not a great substitute.
- Extra-virgin olive oil – A fruity or peppery olive oil adds richness to both the tomato mixture and the finished toast. A mild olive oil works fine if that is what you have.
- Flaky or kosher salt – A pinch makes the fresh tomato flavor pop and adds a little crunch. Fine sea salt works, too; just use a bit less. Freshly ground black pepper is optional but delicious.
How to Make Pan Con Tomate
- Toast the bread. Grill or toast the bread until the edges are golden and crisp but the center still has a little tenderness. You want it sturdy enough to hold the tomatoes without turning soggy.
- Grate the tomatoes. Slice the tomatoes in half and grate the cut side against the large holes of a box grater. Stop when you reach the skin, then discard the skin. You should have a bright, juicy tomato pulp.
- Season the tomato. Stir the grated tomatoes with olive oil and salt. Taste it now; the tomato mixture should taste lively, a little salty and delicious enough that you want to eat it with a spoon.
- Rub with garlic. While the toast is still warm, lightly rub one side of each slice with the cut side of the garlic clove. The warm bread softens the garlic flavor and perfumes every bite.
- Assemble and serve. Spoon the tomato mixture generously over the toast. Finish with another drizzle of olive oil, a pinch of flaky salt and black pepper, if using. Serve immediately while the toast is still crisp.
How to Store Pan Con Tomate
Pan Con Tomate is best eaten immediately after assembling. The tomato mixture will gradually soften the toast, so this is not a recipe to make completely ahead of time.
- Store leftover tomato mixture in an airtight container in the refrigerator for up to 2 days.
- Stir the tomato mixture before serving again, since natural tomato juices may separate.
- Toast fresh bread and rub it with garlic just before assembling.
- Do not refrigerate assembled Pan Con Tomate. The bread will lose its crisp texture.
KELLIE’S TIPS FOR THE BEST PAN CON TOMATE
- Start with the ripest tomatoes you can find. A firm, under-ripe tomato will not give you the juicy, sweet flavor this recipe needs.
- Use a box grater instead of chopping the tomatoes. It creates a soft, spoonable tomato pulp that soaks into the nooks of the bread beautifully.
- Do not skip the garlic rub. It takes seconds and gives the toast its signature flavor.
- Toast the bread well. A thin or lightly toasted slice will get soggy too fast.
- If your tomatoes are especially watery, spoon off a little excess liquid before topping the bread.
- Finish with flaky salt right before serving for the best little pop of texture.
- For a party, keep the tomato mixture and garlic-rubbed toast separate until guests are ready to eat.
What to Serve with Pan Con Tomate
Serve Pan Con Tomate as a light lunch with a simple salad, or turn it into an easy tapas-style dinner with a few small plates.
Try it with:
- A peppery arugula salad with lemon vinaigrette
- Marinated olives or a bowl of salted Marcona almonds
- Burrata, fresh mozzarella or shaved Manchego cheese
- Prosciutto, Serrano ham or thinly sliced salami
- Anchovies for a salty, savory bite
- Soft scrambled eggs or fried eggs for brunch
- Grilled shrimp, chicken kabobs or steak
- Gazpacho or a chilled summer soup
- A crisp glass of white wine, rosé or sparkling wine
More Tomato Recipes
If you have a kitchen counter full of summer tomatoes, link to these recipes here:
Pan Con Tomate Recipe
Equipment
- box grater
- toaster or grill
- chef's knife
Ingredients
- 4 thick slices rustic bread, such as ciabatta or sourdough
- 2 large, very ripe tomatoes
- 1 garlic clove, peeled and halved
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon flaky or kosher salt, plus more for serving
- Freshly ground black pepper, optional
Instructions
- Grill or toast the bread until golden and crisp around the edges while still slightly tender in the center.
- Cut the tomatoes in half. Grate the cut sides against the large holes of a box grater, stopping when only the skins remain. Discard the skins.
- Stir the grated tomato pulp with the olive oil and salt. Add black pepper, if desired.
- While the toast is still warm, lightly rub one side of each slice with the cut side of the garlic clove.
- Spoon the tomato mixture generously over the toasted bread. Drizzle with additional olive oil and finish with a pinch of flaky salt.
- Serve immediately.
Notes
- Use the ripest, most flavorful tomatoes you can find. This recipe is especially good with peak-season summer tomatoes.
- If the tomato mixture seems very watery, spoon off a little excess liquid before adding it to the toast.
- Ciabatta, sourdough, rustic country bread and baguette are all good choices. Be sure to toast the bread well so it stays crisp.
- For a make-ahead appetizer, prepare the tomato mixture up to 2 days in advance and refrigerate. Toast and assemble the bread immediately before serving.
- Add burrata, Manchego, prosciutto, anchovies or a fried egg to turn this into a more substantial meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
