Spanish Pan Con Tomate
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Pan con tomate is a Spanish tomato bread with crusty bread, fresh tomatoes, garlic, and olive oil. This authentic recipe is easy to make for breakfast or tapas!
This Pan con tomate recipe is an effortless but flavorful Spanish tapa that is traditionally served at breakfast, but can also be an appetizer just like my caramelized onion tart. From the region of Catalonia, Spain it is known as Pa amb tomàquet in Catalan.
This dish literally means “bread with tomato,” and the beauty of it lies in its simplicity. Made with fresh, ripe juicy tomatoes, rustic bread rubbed with garlic and a drizzle of good olive oil, it’s amazing how just a few ingredients can deliver so much flavor in this Spanish tomato toast.
Why I Love This Recipe
- This recipe proves that with flavorful simple ingredients less can be more! Vine-ripened tomatoes and rich olive oil atop bread slices are so flavorful.
- Catalan tomato bread is a versatile dish and can be served for breakfast, a snack or appetizers! It looks so fancy as small plates served for a tapas spread.
Pan Con Tomate Ingredients
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- Ciabatta bread: I prefer to use this crusty bread with an open crumb as it is hearty enough to hold the tomato topping. You could use any rustic loaf like a baguette or whole grain bread.
- Garlic: Just a quick rub on the bread adds a nice little punch of flavor. It’s simple but makes a big difference.
- Tomatoes: Make sure to use fresh and very ripe tomatoes, preferably vine ripe.
- Extra virgin olive oil: Use a good-quality extra virgin olive oil if you can, ideally Spanish olive oil. It really makes a difference in a simple recipe like this.
- Salt: It brings all the flavors together. You can add flaky sea salt for some extra crunch on top.
How to Make Spanish Tomato Bread
Start by preparing the bread of your choice. Slice it lengthwise and brush the cut side with a generous amount of olive oil. Broil the bread for a few minutes until it turns golden brown and slightly crisp.
Remove from the oven and while still warm, take a peeled fresh garlic clove and gently rub it over the surface of the toasted bread.
To make the tomato mixture, cut off the tops of the tomatoes and discard them.
Place a box grater over a bowl and grate the flesh side of the tomatoes until only the skin remains—discard that too. You’ll end up with a juicy tomato pulp.
To remove some of the excess liquid, pour the mixture into a fine-mesh sieve set over another bowl. Use a spoon to gently press the tomato pulp and drain out some of the liquid. Season the thicker tomato mixture with salt and pepper.
Spoon the tomato mixture over the bread, drizzle with olive oil then garnish with fresh basil and serve immediately.
Recipe Tips and Variations
- Serve immediately: I don’t recommend making pan con tomate too far ahead of time, if it sits too long, the tomato will soak into the bread and turn soggy.
- Use fresh ingredients: While canned tomatoes can work in a pinch, this dish really shines with ripe, fresh tomatoes.
- Make it more filling: Add toppings like Manchego cheese, prosciutto, ham, grilled mushrooms, or olives to turn it into a more satisfying bite.
- Spicy: Top with a few red pepper flakes to bring a little heat.
- Toast it your way: You can prepare the bread on a grill, in the oven, or in a pan, whatever you prefer or have on hand.
Serving Suggestions
In Spain, pan con tomate is most commonly enjoyed for breakfast. But it doesn’t have to be limited to a Spanish breakfast toast, you can serve it on a tapas spread or even a charcuterie board.
It works perfectly as an appetizer with a glass of your favorite red wine or cocktail or serve tomato toast as a side to a hearty bowl of soup.
More Recipes to Try
Spanish Pan con Tomate
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves , peeled
- 2 medium tomatoes , vine-ripened is best
- 4 Tablespoons extra virgin olive oil , more for brushing
- sea salt , to taste
- black pepper , to taste
- fresh basil , chopped
Instructions
- Cut the ciabatta loaf in half lengthwise, then cut each half into smaller pieces if desired. Brush top of slices with a generous amount of olive oil.
- Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
- Cut the top side off the tomatoes and discard. Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
- Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid. Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
- Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
- Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
- Drizzle with olive oil and garnish with freshly chopped basil then serve immediately.
FAQs
Pan con tomate is a traditional spanish dish made with rustic bread, garlic, olive oil and fresh tomatoes. In Catalan, it is commonly served for breakfast but works any time of the day. It is simple, yet full of flavor.
Pan con tomate and bruschetta are similar in concept, as both combine rustic bread and tomatoes. However, Italian bruschetta typically uses diced tomatoes mixed with olive oil, basil, and sometimes balsamic vinegar.
