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5 from 2 votes

Pan con Tomate (Tomato Bread)

A delightful combination of toasted bread and fresh tomatoes, this easy recipe is one of the most widely eaten dishes in Spain.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Spanish
Servings: 8
Calories: 151kcal


  • 1 loaf ciabatta bread or other thick, crusty loaf of bread
  • 2 cloves garlic, peeled
  • 2 ripe Roma 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 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.


Serving: 0g | Calories: 151kcal | Carbohydrates: 22.7g | Protein: 4.1g | Fat: 4.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 249mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg