You don’t even really need a recipe. A fresh loaf of bread is toasted and rubbed with garlic and tomato to give it a light coating of tomato pulp. It’s then finished with a drizzle of olive oil and a sprinkling of sea salt.
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 to soak up all of the delicious, garlicky sauce.
Pan con Tomate (Tomato Bread)
- 1 loaf ciabatta bread or other thick, crusty loaf of bread
- 2 cloves garlic, peeled
- 2 ripe tomatoes
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Slice the loaf of bread in half horizontally. Grill the bread or place it under the broiler for a few minutes until golden brown.
- While the bread is still hot, rub the garlic all over the cut sides of the bread. Cut the tomatoes in half and rub the tomato on the bread, coating it with the tomato pulp. Drizzle the olive oil on top and sprinkle with sea salt. Serve immediately while still warm. Serve alone or with Spanish Garlic Shrimp.