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    Home » Breakfast

    Pan Con Tomate

    Published: Oct 3, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This Spanish recipe for bread with tomato is a great way to enjoy brunch or to use as an appetizer for party guests. Made with fresh ingredients, this recipe is delicious and easy to make.
    Featured image for pan con tomate.
    Pin image for 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.

    Hero image for Pan con Tomate on a white plate with bowls of ingredients in the background.
    Enjoy breakfast the Spanish way with this delicious pan con tomate!
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe

    ❤️ 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 for Pan Con Tomate
    Good quality ingredients make this recipe its best.
    Loaves of bread cut into sections and halved on a cutting board.
    Choosing the bread is an important part of this recipes success. A crusty baguette or ciabatta loaf is a great choice.
    Box shredder with a hand shredding a tomato half.
    A box shredder is the best way to shred the tomato for this recipe, leaving meatier pieces of tomato intact and giving it substance.
    Ciabatta loaf cut and sliced in half face up on a baking sheet.
    The easiest way to toast the bread is to place it in the oven and bake it until golden brown.

    🥘 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)

    Toasted loaves of bread on a baking sheet.
    The bread is cut into sections and toasted until golden.
    Fingers holding garlic clove and rubbing it over top of toasted bread.
    An optional step is to rub the bread with garlic to add extra flavor.
    Shredded tomato being spooned over toasted bread.
    Shredding the tomato give you the best results.
    Toasted bread spread with tomato and a container of salt above the plate.
    The last step is to season the tomato bread with a sprinkle of salt.

    🔪 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!

    Overhead shot of pan con tomate garnished with basil.
    Topping of basil chiffonade is not traditional, but is an optional garnish that adds another level of flavor to the recipe.

    🥫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).
    Hero image for Pan con Tomate on a white plate with bowls of ingredients in the background.
    Enjoy breakfast the Spanish way with this delicious pan con tomate!

    📚 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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    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for pan con tomate.

    Pan Con Tomate

    Shelby Law Ruttan
    This Spanish recipe for bread with tomato is a great way to enjoy brunch or to use as an appetizer for party guests. Made with fresh ingredients, this recipe is delicious and easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 3 mins
    Total Time 13 mins
    Course Breakfast
    Cuisine Spanish
    Servings 6
    Calories 97 kcal

    Equipment

    • Box shredder
    • Large Bowl
    • Bread knife
    • Large rimmed baking sheet
    • Garlic skinner

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 loaves baguette , cut into thirds, then sliced in half
    • 3 large tomatoes , shredded
    • ¼ cup extra virgin olive oil
    • salt
    • ¼ cup fresh basil , chiffonade cut

    Instructions
     

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

    Nutrition

    Calories: 97kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 6mgPotassium: 216mgFiber: 1gSugar: 2gVitamin A: 758IUVitamin C: 12mgCalcium: 9mgIron: 0.3mgNet Carbohydrates: 3g
    Keyword Bread with Tomato, Pan con tomate
    Tried this recipe?Let us know how it was!

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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of HoneyB's Homestead. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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