A delightful combination of toasted bread and fresh tomatoes, this easy Pan con tomate (Spanish Tomato Bread) is one of the most widely eaten dishes in Spain. It's perfect to serve tapas-style with saucy dishes like my Spanish Garlic Shrimp. Make this tasty dish in just 15 minutes!
Sometimes the simplest dishes are the best. Originating in Catalonia, this delicious Pan Con Tomate is one of the most common and well-loved dishes in Spain.
This humble dish is made with just 5 ingredients- bread, tomatoes, olive oil, garlic, and salt. It's an excellent way to use up delicious summer tomatoes. It's also a versatile dish and can be served tapas-style with other small plates or as a side dish at dinner.
You don't even really need a recipe to make this Spanish tomato bread- it's that easy! You simply toast a fresh loaf of bread, rub it with garlic, and top it with fresh tomato pulp. Then you finish it with a drizzle of olive oil and a sprinkling of sea salt.
It's the perfect vehicle for dipping into saucy dishes like it's traditional partner, Spanish Garlic Shrimp (Gambas al Ajillo). You can also try it with my Award-Winning Shrimp Saganaki or Marry Me Chicken.
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Why You'll Love This Dish
- It's quick and easy!
- It uses fresh summer ingredients
- It pairs well with a variety of dishes- serve it with anything saucy to soak up the sauce!
The Secret Tip For Making This Dish
Unlike its Italian counterpart bruschetta, which tops crusty bread with diced tomatoes, pan con tomate uses tomato pulp. The question is what is the best way to get that tomato pulp.
Traditionally, the Catalonian dish is made with a variety of tomatoes that have a very soft flesh. These juicy tomatoes are so soft that you can just rub them onto the toasted bread and the pulp will remain on the bread.
I've tried this method of rubbing tomatoes onto bread with varying degrees of success depending on the type and quality of the tomatoes. My secret tip is to use the box grater method, which works with any type of tomato.
While it's not traditional, a box grater is an excellent tool for easily extracting the tomato pulp from the skin (see Step-By-Step Instructions below). As you grate the tomato over a bowl, the pulp will fall into the bowl and you'll be left with the tomato skin, which can be discarded.
Ingredients
Here's what you'll need to make this Pan Con Tomate (Spanish Tomato Bread):
- Loaf of ciabatta bread or other thick, crusty bread
- Garlic- you'll need fresh cloves of garlic
- Tomatoes- use ripe, juicy tomatoes
- Olive oil- use good quality extra virgin olive oil
- Salt- flaky sea salt like Maldon sea salt is the best
How To Make Pan Con Tomate (Spanish Tomato Bread) Step-By-Step
- Step 1: Cut the tomatoes in half and grate them over a bowl using a box grater. This will extract the pulp and separate it from the skin. Discard the skin.
- Step 2: Season the tomato pulp to taste with a generous pinch of salt.
- Step 3: Slice the loaf of bread in half horizontally and cut it into 2-inch pieces. Place the pieces of bread on a baking sheet and brush them with olive oil. Place the baking sheet under the broiler for 2-3 minutes until the bread is toasted and lightly charred on the edges. Then, rub the cut garlic cloves over the surface of the bread.
- Step 4: Spoon the tomato pulp on top of the bread.
- Step 5: Drizzle olive oil on top.
- Step 6: Top it all off with a sprinkling of flaky sea salt. Serve hot!
Chef's Tips
- Since this recipe only has a few ingredients, you want to use high quality ingredients. Use juicy, ripe tomatoes, extra virgin olive oil, good bread, and flaky sea salt like Maldon sea salt.
- I like to use a box grater for this dish- it makes it easier to extract the tomato pulp. If the pulp is very watery, you can strain out some of the water before spooning the pulp onto the bread.
- If you prefer less tomato on your pan con tomate, you can cut the tomatoes in half and rub the tomatoes on the bread rather than grating them.
- Serve the pan con tomate immediately so that the bread doesn't get soggy.
How To Serve This Dish
Serve Pan con Tomate alone or for a heartier dish, top it with some Serrano ham or Manchego cheese. My favorite way to eat it is with my Spanish Garlic Shrimp (Gambas al Ajillo) to soak up all of the delicious, garlicky sauce.
You can serve it with any saucy dish- it's a nice change from the usual garlic bread. Try it with my Shrimp Saganaki, Quick & Easy Chicken Cacciatore or Marry Me Chicken.
Recipe FAQs
Yes, pan con tomate is a healthy dish with simple nutrient-dense ingredients like tomatoes and extra virgin olive oil.
You should use super ripe, juicy, fresh tomatoes in this dish. Meaty tomatoes that are fleshy but not too seedy work best in this dish. I typically use either beefsteak or heirloom tomatoes.
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Recipe
Pan con Tomate (Tomato Bread)
Equipment
Ingredients
- 2 juicy, ripe tomatoes like beefsteak or heirloom
- Flaky sea salt
- 1 loaf ciabatta bread or other thick, crusty loaf of bread
- 2 cloves garlic, peeled and cut in half
- 2 tablespoons extra virgin olive oil
Instructions
- Cut the tomatoes in half and grate them over a bowl using a box grater. This will extract the pulp and separate it from the skin. Discard the skin. Season the tomato pulp to taste with a generous pinch of sea salt.
- Slice the loaf of bread in half horizontally and cut it into 2-inch pieces. Place the pieces of bread on a baking sheet and brush them with olive oil. Place the baking sheet under the broiler for 2-3 minutes until the bread is toasted and lightly charred on the edges.
- Rub the cut garlic cloves over the surface of the bread. Then, spoon the tomato pulp on top of the bread.
- Drizzle olive oil on top and sprinkle with flaky sea salt. Serve Pan con Tomate alone or with Spanish Garlic Shrimp.
Notes
- Since this recipe only has a few ingredients, you want to use high quality ingredients. Use juicy, ripe tomatoes, extra virgin olive oil, good bread, and flaky sea salt like Maldon sea salt.
- I like to use a box grater for this dish- it makes it easier to extract the tomato pulp. If the pulp is very watery, you can strain out some of the water before spooning the pulp onto the bread.
- If you prefer less tomato on your pan con tomate, you can cut the tomatoes in half and rub the tomatoes on the bread rather than grating them.
- Serve the pan con tomate immediately so that the bread doesn't get soggy.
Natalie @ Obsessive Cooking Disorder says
wow wow wow this looks easy and delicious!!! All sorts of Italian flavor goodness. Thanks for sharing Sonali!
Natalie @ Obsessive Cooking Disorder says
wow wow wow this looks easy and delicious!!! All sorts of Italian flavor goodness. Thanks for sharing Sonali!
Tara Rochford says
So simple and beautiful! My husband would LOVE this!
Kalee says
Spain is on my list of places to visit, and this bread looks delicious! Europeans seem to have a way of taking the simplest ingredients and making the most wonderful meals from them. Thanks for sharing, I can't wait to try it! 🙂
Rebecca Pytell says
Okay....now I'm on a mission to bake a good gluten-free loaf! I need this!
Jessica Levinson says
Oh how this brings back memories of my trip to Spain last summer! We had this at almost every restaurant we went to and you have recreated it perfectly!
Allie Key says
Oh I love this. Such an easy and perfect way to use up all the tomatoes we have right now
athletic avocado says
love how this is so simple yet so amazing! 🙂
Farrah says
Myyyy goodness, this looks magical, Sonali! <3 I can't wait to try making it! :] Love that it only takes 5 ingredients!!
Shashi Charles says
I've never ever had Pan con Tomate - why I don't know! I couldn't agree more - sometimes simple dishes are the best - just like this one - thanks so much Sonali!