Spanish Pan Con Tomate
I first tried Pan con tomate on a trip to Valencia with my friends, and it’s one of those simple things that stays with you. It’s one of the most iconic traditional Spanish recipes, and yet it only takes about 15 minutes to make. I often prepare it as an easy starter when we have people over, especially in summer when tomatoes are at their best.
This version is slightly adapted for convenience but keeps everything I love about it; crispy bread, sweet ripe tomatoes, and good olive oil. If you’re looking for quick tomato dishes, something fresh for your table of Spanish tapas recipes, or just a delicious twist on tomatoes on toast, this is one worth saving.
Why you’ll love this recipe♡
It’s simple and quick – Only a few ingredients and 15 minutes from start to finish.
Packed with flavor – Ripe tomatoes, garlic, olive oil, and crispy bread do all the work.
Versatile – It works as a snack, appetizer, or as part of a full tapas spread.
Ingredients you’ll need for this recipe
Servings: 8
Equipment
- a box grater
- fine mesh strainer
Ingredients
Step by Step Guide
1. Slice the ciabatta loaf in half lengthwise. If preferred, cut the halves into smaller, easier-to-handle portions.
2. Generously brush the cut surfaces with olive oil.
3. Arrange the bread, cut side facing up, on a baking sheet and broil for 4 to 5 minutes, or until the tops are golden and slightly charred around the edges.
4. Trim the stem end off each tomato and discard it.
5. Using the coarse side of a box grater, grate the tomato flesh into a bowl; skin side facing your hand. You should be left with pulp and juice in the bowl and just the skin in your hand, which can be discarded.
6. Transfer the grated tomato to a fine mesh strainer set over another bowl and gently press with a spoon to remove excess liquid.
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7. Place the thicker pulp into a clean bowl, season with sea salt and freshly cracked pepper, and stir to combine.
8. While the bread is still warm from the broiler, rub the cut surface of each slice with the peeled garlic cloves. Adjust the amount of garlic based on how strong you’d like the flavor.
9. Top each slice of garlic-rubbed bread with a generous spoonful of the seasoned tomato mixture.
10. Drizzle with a bit more olive oil and sprinkle with chopped fresh basil.Serve right away for the best taste and texture.
Recipe FAQ
Q: What kind of tomatoes are best for Pan con tomate?
A: Ripe, vine-ripened tomatoes work best. They should be juicy and full of flavor.
Q: Can I use regular sandwich bread?
A: It’s best to use rustic bread like ciabatta. The texture holds up better and gives that classic crunch.
Q: Do I need to peel the tomatoes?
A: No peeling is needed. Just grate them and discard the skin left in your hand.
Q: Can I make this in advance?
A: You can prepare the tomato mixture ahead of time, but the bread is best toasted and assembled just before serving.
Q: What does rubbing garlic on the bread do?
A: It gives the bread a subtle garlic flavor without overpowering the tomato.
Q: Is this served hot or cold?
A: It’s served at room temperature, ideally right after the bread is toasted and topped.
Q: Can I skip the garlic?
A: Yes, but it adds a traditional flavor. You can use less if you want it milder.
Q: How do I store leftovers?
A: Store the tomato mixture in the fridge for up to 2 days. Toast and assemble fresh when ready to serve.
Q: Can I add cheese or other toppings?
A: Traditionally, it’s kept simple, but a bit of Manchego or anchovy on top can be a nice variation.
Q: Is this vegan?
A: Yes, this recipe is naturally vegan as long as the bread doesn’t contain dairy.
Q: Can I use a food processor instead of a grater?
A: You can, but the texture might be smoother. Grating keeps a bit more of the natural pulp.
Q: How salty should the tomato mixture be?
A: Salt to taste, but don’t skip it. It brings out the full flavor of the tomatoes.
Q: What should I serve with Pan con tomate?
A: It pairs well with olives, cured meats, cheeses, and other Spanish tapas.
Spanish Pan Con Tomate
Equipment
- a box grater
- fine mesh strainer
Ingredients
- 1 loaf ciabatta bread
- 2 ripe medium tomatoes (preferably vine-ripened)
- 4 tbsp extra virgin olive oil, plus more for brushing
- 2-3 garlic cloves, peeled
- freshly cracked black pepper, to taste
- sea salt, to taste
- fresh basil, chopped, for garnish
Instructions
- Slice the ciabatta loaf in half lengthwise. If preferred, cut the halves into smaller, easier-to-handle portions.
- Generously brush the cut surfaces with olive oil.
- Arrange the bread, cut side facing up, on a baking sheet and broil for 4 to 5 minutes, or until the tops are golden and slightly charred around the edges.
- Trim the stem end off each tomato and discard it.
- Using the coarse side of a box grater, grate the tomato flesh into a bowl; skin side facing your hand. You should be left with pulp and juice in the bowl and just the skin in your hand, which can be discarded.
- Transfer the grated tomato to a fine mesh strainer set over another bowl and gently press with a spoon to remove excess liquid.
- Place the thicker pulp into a clean bowl, season with sea salt and freshly cracked pepper, and stir to combine.
- While the bread is still warm from the broiler, rub the cut surface of each slice with the peeled garlic cloves. Adjust the amount of garlic based on how strong you’d like the flavor.
- Top each slice of garlic-rubbed bread with a generous spoonful of the seasoned tomato mixture.
- Drizzle with a bit more olive oil and sprinkle with chopped fresh basil.Serve right away for the best taste and texture.
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We’ll email this post to you, so you can come back to it later!
