This pan con tomate recipe is one of my go-to’s every summer. Made with simple ingredients, ciabatta bread, and makes for the perfect accompaniment to a glass of cava or crisp pilsner–if you are feeling it!
If you are looking for more tasty recipes with tomato, then check out my Tomato Risotto, Tuna Confit with Tomato Salad, and Sungold Tomato Jam recipes, next!
Pan con Tomate
This pan con tomate recipe is one that I cannot live without.
I tried it for the first time in Valladolid, Spain, back when I was studying abroad for college.
I went tapas (small Spanish appetizers and snacks) crawling with some friends, so we’d order a few plates, share, then walk on for more tapas.
We had two rules: 1. Eat as much as you can; 2. Order something different from each tapas bar/restaurant.
And although I had a clear understanding of the game plan, I could not help but order pan con tomate at each stop. Each restaurant had their own take on the simple tomato toast and all were so good.
With that said, tomato bread the Spanish way, is the only way for me.
What is Pan con Tomate
At first glance, it looks like a simple piece of toasted bread with tomato spread, and honestly it is humble in creation compared to other tapas, but no less flavorful or amazing.
Also known as Pan Amb Tomàquet, Pa amb Oli, Pan Tumaca, pan con tomate translates to “tomato bread”. These heavenly finger eats calls for only 6 simple ingredients: tomato, olive oil, garlic, salt, and bread.
Though it’s commonly known as a Spanish dish, pan con tomate is a Catalan dish, native to the northeastern part of Spain.
Tomato bread makes for a terrific summer appetizer and pairs perfectly with a dinner salad if you are trying to keep things light.
If you are thinking, “This sounds a lot like bruschetta”, keep in mind the differences are that tomato bread uses tomato pulp versus diced tomatoes are used for bruschetta.
Additionally, bruschetta also calls for using fresh basil and (depending on the recipe), balsamic vinegar, while pan con tomate does not.
Again, this is a simple–yet delicious–recipe, folks. Highlighting the native flavors of the tomato fruit.
Ingredients to Make Pan con Tomate
- Tomato – I love to use super ripe red heirloom tomatoes. Roma tomatoes also work well.
- Garlic – Some may not do this, but I add grated garlic to the tomato purée and on the toast as well.
- Olive Oil – Since this recipe calls for only a few ingredients, go for quality olive oil. Trust me, you will taste the difference.
- Lemon Juice – Just a squeeze of lemon juice for a hint of acidity.
- Kosher Salt – Season to taste, we’re going with vibes here, folks.
- Bread – I like to use ciabatta or sourdough bread, topped with olive oil, toasted to perfection, then rubbed with a garlic clove.
How to Make Pan con Tomate
As I mentioned, assembly is fairly simple. While there are a number of ways of applying the tomato to the bread, I prefer to grater the tomatoes and add simple flavors.
Other methods include topping the toast with tomato purée, leaving for a minute, then scraping it off, allowing you to enjoy the essence of the tomato.
Another traditional way of making pan con tomate calls for using day-old or crusty bread, but I love using a ciabatta loaf and toasting it until it gets browned and crispy.
Let’s get into the how-to:
- Add grated tomato, grated garlic, kosher salt, glug of olive oil to a bowl and whisk to combine. Set aside.
- Place sliced ciabatta bread on a prepared baking sheet and top with olive oil. Toast the bread until crispy and browned. Once cool enough to handle, rub each toast with halved garlic.
- Place toast on a serving plate and top with tomato mixture. Top with extra olive oil and flaky salt (optional) serve immediately.
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Pan con Tomate
Equipment
- Box grater
- Microplane grater, for garlic
Ingredients
- 1 pound ripe red heirloom tomatoes, grated
- 2 cloves garlic, grated
- 1 teaspoon lemon juice
- Kosher salt, to taste
- quality olive oil
For Bread
- 1 loaf ciabatta bread, cut into 1-inch thick pieces
- 1 large garlic clove, halved
Garnishes
- Flaky salt, optional
- Olive oil, optional
Instructions
- Add grated tomato, grated garlic, kosher salt, glug of olive oil, and lemon juice to a bowl and whisk to combine. Set aside.
- Place sliced ciabatta bread on a prepared baking sheet and top with olive oil. Toast the bread until crispy and browned. Once cool enough to handle, rub each toast with halved garlic.
- Place toast on a serving plate and top with tomato mixture. Leave for 1 minute to allow puree to lightly saturate the toast, then top with extra olive oil and flaky salt (optional). Serve immediately.