Pan Con Tomate Recipe

pan con tomate topped with fresh basil on a blue plate

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Pan Con Tomate is an easy Spanish tomato bread recipe made with crisp toasted bread, ripe grated tomatoes, garlic, olive oil and flaky salt. Serve it as a quick lunch, snack, appetizer or part of a tapas-style dinner.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, lunch, Snack

Cuisine: spanish

Diet: Vegetarian

Servings:

Author: Kellie

Cost: $5

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