Pan Con Tomate aka tomato bread is Spain’s version of bruschetta and quite possibly the best way to enjoy summer tomatoes! Crisp and chewy bread topped with grated tomatoes, drizzled with olive oil and salt, this Spanish appetizer may be your summer bff!
I fell in love with many things in Spain, and Pan Con Tomate topped the list! Served at breakfast, lunch, dinner and as a Spanish appetizer, this tomato bread is found in virtually every household and on every menu – and for good reason!
What you’ll need to make Pan Con Tomate:
- ripe, juicy tomatoes
- fruity olive oil
- fresh garlic
After tasting more than my fair share of this tomato bread, I picked up some tips on making this deceptively easy tomato bread recipe:
Tips for Making Pan Con Tomate:
- bread matters -artisanal bread with lots of holes, like a ciabatta, makes better tomato bread – all those holes are perfect for catching all the tomato juices.
- Fresh, summer ripe tomatoes take this Spanish appetizer from good to sublime. Make this recipe when tomatoes are at their peak!
- Good olive oil – this Pan Con Tomate recipe really is the sum of it’s ingredients so use a very high quality, fruity olive oil. I love Spanish olive oils for this, but any high quality olive oil will work!
- Good salt – sea salt, maldon, fleur de sel all work in this pan con tomate recipe!
How to Make Pan Con Tomate:
Step #1: Slice the bread horizontally and place on a baking sheet.
Step #2: Slice the tomatoes in half horizontally as well..
Step #3: Grate the tomatoes on a box grater. Tip: Put the grater into a bowl to catch all that fabulous juice!
Step #4: Toast the bread under the broiler (or on the grill!!) After toasting the bread, rub with a garlic clove (optional but recommended) ..
Step #5: Spoon the grated tomato over the bread , drizzle with olive oil and sprinkle with salt. Eat!!
If you enjoyed this recipe, you might enjoy these other spanish appetizers:
If you liked this recipe, I’d love for you to rate it!!
Pan Con Tomate
- 1 loaf ciabatta bread sliced horizontally
- 6 tomatoes grated
- 2 garlic cloves
- 6 ripe tomatoes grated
- 2 Tablespoons olive oil
- 1 teaspoon sea salt or fleur de sel
- Slice the ciabatta bread horizontally and cut each slice into thirds for a total of 6 slices. Place on a baking sheet.
- Using a box grater, grate the tomatoes over a bowl.
- Place the ciabatta bread under the broiler and broil for 1 - 2 minutes until the bread is toasted.
- Remove the bread from the broiler and rub with a garlic clove (if using).
- Spoon the tomatoes on the bread, dividing evenly between the bread slices.
- Drizzle with olive oil and sprinkle with salt. Serve.