Pan con Tomate, or Spanish Tomato Bread, is a simple yet incredibly flavorful Catalan dish that highlights the natural sweetness of ripe tomatoes. With just a few fresh ingredients—tomatoes, rustic bread, garlic, olive oil, and salt—this dish delivers on flavor and texture in the most delightful way. Perfect as a tapa, appetizer, or snack, it’s a must-try for anyone who enjoys Mediterranean cuisine.
Why You’ll Love This Recipe
Pan con Tomate is the epitome of simplicity and deliciousness. The combination of crunchy, toasted bread topped with grated tomatoes, garlic, and a drizzle of olive oil makes each bite a burst of freshness. It’s an easy, no-fuss recipe that relies on quality ingredients, allowing the flavors to shine. Whether you’re serving it at a casual gathering or enjoying it on your own, this dish will become a favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 large Roma tomatoes (or 3 small beefsteak tomatoes)
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Kosher or sea salt
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1 loaf ciabatta or similar-style rustic bread (or buns)
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1 large garlic clove, halved lengthwise
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Extra virgin olive oil
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Flaky salt, such as Maldon
Directions
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Preheat the oven:
Preheat your oven to 425°F (220°C). -
Prepare the tomatoes:
Cut off the top end of the tomatoes. Grate the tomatoes using a box grater, placing the cut side of the tomatoes over the large holes of the grater. Use a flat hand to grate the pulp out, leaving the peel behind. Drizzle the grated tomato pulp with a little olive oil and season with a few pinches of Kosher or sea salt. Set the tomato mixture aside. -
Prepare the bread:
Slice the ciabatta loaf in half horizontally, then cut it into 4-inch pieces. If using a loaf-style bread, slice it fairly thick to ensure it can hold the tomato topping without getting soggy. -
Toast the bread:
Place the bread pieces on a baking sheet and toast them in the oven until golden and crispy, about 8-12 minutes. The time may vary depending on the type of bread and the thickness, so keep an eye on it. -
Rub with garlic:
Once the bread is toasted, rub the cut sides of the garlic clove onto the top surface of each warm slice. This adds a nice, subtle garlic flavor. -
Assemble the dish:
Top each toasted bread slice with the grated tomato pulp. Drizzle with a little more olive oil and sprinkle with flaky salt. -
Serve immediately:
Serve the Pan con Tomate right away while the bread is still warm and crunchy. Enjoy!
Servings and Timing
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Servings: 8 to 10 slices
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Prep Time: 8 minutes
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Cook Time: 10 minutes
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Total Time: 18 minutes
Variations
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Add toppings: You can top the tomato bread with fresh herbs like basil, oregano, or thyme for added flavor.
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Cheese: A sprinkle of grated manchego or goat cheese on top of the tomatoes before serving can add a delicious richness to the dish.
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Spicy twist: Add a pinch of red pepper flakes or a drizzle of chili oil for a bit of heat.
Storage/Reheating
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Storage: This dish is best served fresh, but leftover tomato pulp can be stored in an airtight container in the fridge for up to 2 days. The bread, however, should be eaten immediately to maintain its crunch.
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Reheating: If you need to reheat the bread, toast it again in the oven to restore its crispiness. Fresh tomato pulp should be added just before serving.
FAQs
1. Can I use a different type of bread?
Yes, you can use a rustic baguette, sourdough, or any other hearty bread that can hold up to the tomato topping.
2. Can I make this dish ahead of time?
You can prepare the tomato pulp ahead of time, but the bread should be toasted and assembled just before serving to maintain its crunch.
3. What type of tomatoes work best for this recipe?
Ripe, in-season tomatoes work best for Pan con Tomate. Roma or beefsteak tomatoes are ideal, as they have less water and a firm texture for grating.
4. Can I add cheese to this recipe?
Yes, a sprinkle of manchego or goat cheese can complement the flavors of the tomatoes and olive oil.
5. How do I prevent the bread from getting soggy?
Toast the bread well, ensuring it’s golden and crispy before topping it with the tomato pulp. Serve immediately to avoid sogginess.
6. Can I make this vegan?
Yes, this recipe is naturally vegan. Just be sure to skip any cheese if you’re keeping it plant-based.
7. Can I serve this dish cold?
Pan con Tomate is best served warm while the bread is crispy and the tomatoes are fresh.
Conclusion
Pan con Tomate is the perfect summer dish that combines simplicity with incredible flavor. The juicy tomatoes, crisp bread, and rich olive oil come together for a delightful bite, while the garlic adds depth and the flaky salt finishes it off beautifully. Whether you’re serving it as an appetizer or enjoying it on its own, this dish will quickly become a favorite in your household.
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Pan con Tomate (Spanish Tomato Bread)
- Total Time: 18 minutes
- Yield: 8 to 10 slices
Description
Pan con Tomate (Spanish Tomato Bread) is a traditional Catalan dish that combines crispy toasted bread with fresh, juicy tomatoes, garlic, and a drizzle of olive oil. Perfect as a tapa or appetizer, this simple yet flavorful dish is a Mediterranean delight that highlights the natural sweetness of ripe tomatoes, making it a must-try for anyone who enjoys light, fresh, and delicious meals.
Ingredients
For the Roasted Tomatoes:
3 large Roma tomatoes (or 3 small beefsteak tomatoes)
Kosher or sea salt
For the Bread:
1 loaf ciabatta or similar-style rustic bread (or buns)
1 large garlic clove, halved lengthwise
Extra virgin olive oil
Flaky salt, such as Maldon
Instructions
-
Preheat the oven:
Preheat your oven to 425°F (220°C). -
Prepare the tomatoes:
Cut off the top end of the tomatoes. Grate the tomatoes using a box grater, placing the cut side of the tomatoes over the large holes of the grater. Use a flat hand to grate the pulp out, leaving the peel behind. Drizzle the grated tomato pulp with a little olive oil and season with a few pinches of Kosher or sea salt. Set the tomato mixture aside. -
Prepare the bread:
Slice the ciabatta loaf in half horizontally, then cut it into 4-inch pieces. If using a loaf-style bread, slice it fairly thick to ensure it can hold the tomato topping without getting soggy. -
Toast the bread:
Place the bread pieces on a baking sheet and toast them in the oven until golden and crispy, about 8-12 minutes. The time may vary depending on the type of bread and the thickness, so keep an eye on it. -
Rub with garlic:
Once the bread is toasted, rub the cut sides of the garlic clove onto the top surface of each warm slice. This adds a nice, subtle garlic flavor. -
Assemble the dish:
Top each toasted bread slice with the grated tomato pulp. Drizzle with a little more olive oil and sprinkle with flaky salt. -
Serve immediately:
Serve the Pan con Tomate right away while the bread is still warm and crunchy. Enjoy!
Notes
- Add toppings: You can top the tomato bread with fresh herbs like basil, oregano, or thyme for added flavor.
- Cheese: A sprinkle of grated Manchego or goat cheese on top of the tomatoes before serving can add a delicious richness to the dish.
- Spicy twist: Add a pinch of red pepper flakes or a drizzle of chili oil for a bit of heat.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mediterranean
