Pan Con Tomate

I love Pan Con Tomate. This Spanish tomato bread was one of my favorite breakfasts when I was in Spain. It is a popular dish made with fresh tomatoes, toasted bread drizzled with olive oil, and a pinch of salt.

Jump to:

• ❤️ Why you'll love it
• 🥘 Ingredients
• 🔪 Instructions
• 🥄 Equipment
• 🥫Storage
• 📖 Variations
• 💭 Tips
• 📚 Related Recipes
• 🍽 Serve with...
• 🏫 The last word
• 📖 Recipe
• 💬 Reviews

❤️ Why you'll love it

• It is a simple, easy recipe made with fresh ingredients, packed with flavor, and very satisfying
• While it is a typical Spanish breakfast, you can also enjoy this as an easy appetizer! Just cut the loaf into smaller slices and serve.
• It is a delicious way to share the Spanish way of eating!

🥘 Ingredients

Rustic bread: you will want a good quality bread for this. In Spain the bread is fresh baked and soft with a crusty exterior. The closest I could find here in the states was a ciabatta loaf.

Fresh tomatoes: Choose fresh, juicy tomatoes such as beefsteak tomatoes.

Fresh garlic cloves: Larger cloves work best, as the garlic melts into the hot toast fast.

Extra-virgin olive oil: choose a good olive oil, one that is stored in a dark bottle (light is the enemy of olive oil).

Salt, choose the salt of your preference. I use either Himalayan pink salt of a flaky sea salt such as Maldon.

Fresh basil (optional)

🔪 Instructions

1. Preheat oven to 350 degrees f.
2. Grate halved tomato pulp over the large holes of a box grater. Set tomatoes aside.
3. Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.
4. Remove bread from the oven and rub immediately with the garlic clove.
5. Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.
6. Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.
7. If using, garnish with fresh basil.

🥄 Equipment

Box shredder: to shred the tomato pulp

Large bowl

Large rimmed baking sheet

Garlic skin remover: this gives you a peeled garlic clove in one quick rub!

🥫Storage

Store any leftover components (bread and tomato) in separate air tight containers. The tomatoes should be kept in the fridge no longer than 4 days.

📖 Variations

• The bread can be cut into 3-4 inch long pieces, or into thinner 2-inch slices, depending on how you intend to serve.
• Top with jamon or a sprinkle of parmesan cheese or blue cheese.

💭 Tips

• If you use a loaf of bread that does not have holes in it like ciabatta, then pierce the loaf with your fork before drizzling the olive oil over top.
• I highly recommend using a box grater to grate the tomatoes. Using a food processor or blender will not give you the texture you are looking for (it will be too liquidy).

📚 Related Recipes

Patatas Bravas are another popular Spanish dish you may want to try.

This Spanish Rice is an delicious side dish my family loves.

We love these Grilled Stuffed Burritos for a takeout experiences in our own kitchen.

Zucchini Spice Cookies are one a delicious soft cookie packed with flavor.

🍽 Serve with...

Serve for breakfast with a glass of freshly squeezed orange juice or as a side dish or appetizer.

🏫 The last word

The first time I had this Spanish recipe was when I was visiting my son who lives in Spain. When I heard this was a popular breakfast in that country, I very curious to try it. As an American who loves heavily seasoned food, I wasn't sure I what I would think of it due to the simple ingredients and nothing but salt as a seasoning.

Pan con Tomate recipe is one of the best breakfasts I enjoyed in there! I did add my own twist of rubbing the toasted bread with garlic and sprinkling it with basil, so if you want to enjoy it the way the Spanish do, you can leave that out.

My research on the recipe found that it is also called pa amb tomàquet and is considered Catalan cuisine, of which Valencia is part of. The best pan con tomate I enjoyed while in Spain happened to be at a breakfast spot in Valencia!

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📖 Recipe