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:

Bread - you want an artisanal loaf for this.
Ripe, juicy tomatoes
Fruity olive oil
Salt
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 Tomatoes! 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 its ingredients so use 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 tomato bread 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 recipes:

If you liked this recipe, I'd love for you to rate it!! Cheers! Nancy

📖Recipe

Pan Con Tomate

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!

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Course: Appetizer

Cuisine: Spanish

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 258kcal

Author: Nancy Buchanan

Ingredients

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

Instructions

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.

Recipe Notes

Bread: You want to use an artisanal bread for this tomato bread. Ciabatta is an excellent choice but an artisanal baguette also works. The key is to use bread with large holes that isn't very dense!

Tomatoes: Pan Con Tomate is really about the tomatoes so use the juiciest and best-tasting tomatoes you can find! In terms of types, just about any tomato variety works. If you are using romas, however, you will probably need 7 or 8 to get enough tomato pulp for the bread! If you can't find really good fresh, ripe tomatoes you can use high quality (San Marzano) canned tomato. I would recommend crushed tomatoes for this but if all you have is whole or diced, either chop them up or pulse in a blender or food processor.

Olive Oil: Use the best quality olive oil you have or can find for this tomato bread. Since there are so few ingredients, use the best quality of each that you can find!

Other Toppings: I love Pan Con Tomate all by itself but... you can easily add other toppings to this tomato bread. Smoked fish, cooked shrimp, roasted vegetables all would be terrific served on this tomato bread.

What to serve with Pan Con Tomate: You can serve this tomato bread with eggs for breakfast, alongside a salad for lunch, or as part of a tapas spread with these Ras El Hanout Grilled Pork Skewers, Spanish Gazpacho , Olive Oil Spanish Sherried Shrimp and some marinated olives.

Nutrition

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Comments

Liz says

June 22, 2018 at 12:20 pm

This is such a great, simple appetizer! Definitely takes the bread up a notch!

Wilhelmina says

June 22, 2018 at 12:54 pm

This looks like a perfect light lunch!

- Nancy says
  
  June 22, 2018 at 6:46 pm
  
  Hi Wilhelmina,
  It definitely is and so perfect when you really good ripe tomatoes! I could not stop eating this while we were in Spain!!
  
Lisa Torres says

June 24, 2018 at 2:34 pm

Nancy! I am so inspired to make this... and guess who is going to Spain next may? ? Love this recipe...

- Nancy says
  
  June 28, 2018 at 8:59 am
  
  SQUEEEE!!! You are going to LOVE Barcelona!!!!
  
Elaine says

June 27, 2018 at 3:08 pm

Simple, but simply delicious!

- Nancy says
  
  June 28, 2018 at 8:58 am
  
  Thank you so much Elaine!!
  
Olivia says

August 27, 2019 at 11:47 am

Is it possible to make some portion of this recipe ahead of time?

- Nancy says
  
  August 27, 2019 at 12:01 pm
  
  Hello Olivia! Yes there is! I serve this quite often in the summer for large dinner parties so my strategy is as follows!
  1. I grate the tomatoes in the morning and leave them, covered, at room temperature.
  2. I slice the bread and place it in a plastic bag on the counter.
  3. I fill a nice pouring decanter (generally an empty wine or liquor bottle fitted with a bartending pouring spout) with good olive oil.
  4. Peel the garlic ahead of time!
  5. depending upon the size of the party I'll either grill the bread and assemble myself OR set everything out for guests to do (except for grilling bread!). People seem to really enjoy DIY'ing and it's a great way for people to get to know one another!!!
  
  This is SUCH a great question - will be adding these tips to the recipe!! Thanks so much for stopping by!!!
  
sara says

May 10, 2021 at 11:37 am

I made this last night using leftover fire-roasted crushed tomatoes from a patatas bravas recipe and some regular olive oil I had on hand and it was sooooo good. As you said, the key is really to get that delicious tomato juice! This was a delicious, simple, satisfying appetizer.