Pan con Tomate (Spanish Tomato Bread Recipe)
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Pan con Tomate, also known as “pa amb tomàquet” in Catalan or “tostada de tomate” in Spanish, is a simple and delicious Spanish dish that consists of toasted bread topped with ripe, grated tomatoes and seasoned with olive oil, garlic, and salt.
It’s a popular tapa (appetizer) or snack in Spain, along with these tapas recipes too! Alondigas – Spanish Meatballs in Tomato Sauce, Zucchini Fritters with Pine Nut Sauce, and Rosemary Marcona Almonds.
How do you pronounce Pan con Tomate?
Pan con tomate is pronounced as “pahn kohn toh-MAH-teh.” In Spanish, “pan” means “bread,” “con” means “with,” and “tomate” means “tomato.” So, pan con tomate literally translates to “bread with tomato.”
What you’ll need
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- Ripe, juicy tomatoes
- Crusty bread
- Fresh garlic clove, peeled
- Extra virgin olive oil
- Flaky sea salt
- Fresh thyme leaves or oregano for extra flavor – optional
- Thinly sliced jamón ibérico or serrano ham – optional
- Machego cheese – optional
- Box grater – Large bowl – Bread knife – Cutting board – Sheet pan
Be sure to check out the detailed printable recipe card below
How to make pan con tomate recipe
Preheat oven broiler and line a baking sheet pan with parchment paper. Set aside.
Wash and dry fresh tomatoes, and cut each one in half. Place a box grated in a large bowl. Grate the tomatoes using the large holes of a box grater. Discard tomato skin and stems.
Slice rustic bread into thick slices, about one to one and a half-inch thick.
Place bread slices on prepared baking sheet and place under the broiler just until golden brown.
Cut raw garlic clove in half and rub cut side on each slice of toasted bread, then drizzle with olive oil.
Carefully spoon tomato pulp onto the bread.
Lightly sprinkle with flaky sea salt and serve at room temperature.
For a true tapas bar treat, serve with a thin slice of jamón ibérico, canned anchovies, or slices of manchego cheese. Image shown at the top of post.
Pan con tomate is a wonderful example of Spanish cuisine’s simplicity and emphasis on high quality, fresh ingredients.
Expert Tips
- Use the highest quality ingredients that you can find. Fresh, hearty bread, vine-ripened tomatoes, and high quality extra-virgin olive oil will give you the best results.
- If tomatoes are very juicy, drain off some of the juice.
- Don’t be afraid to use salt! Salt brings out the natural flavors of the tomatoes.
- Make it your own. Season with fresh herbs, sliced meats, or roasted vegetables to turn your easy appetizer into a quick meal.
FAQ’s
Use the freshest, good quality tomatoes that you can find. Using summer tomatoes fresh from the farmer’s market or your own garden will give you the best flavor. If heirloom tomatoes are available they will add amazing flavor to your Spanish tomato toasts.
Crusty bread like baguette or rustic country bread works best for pan con tomate. It should be sturdy enough to hold the tomato mixture without becoming soggy.
While fresh, ripe tomatoes are traditionally used for pan con tomate, you can use canned tomatoes in a pinch. Just make sure to drain them well and use the tomato pulp for rubbing onto the bread.
No, traditional pan con tomate is not gluten-free because it’s made with bread. However, you can find gluten-free bread alternatives to make a gluten-free version.
While it’s best enjoyed fresh, you can prepare the tomato mixture and store it in the refrigerator in an airtight container for a few hours before assembling the dish to save time. For best results, serve the bread right after it is toasted.
Pan con tomate typically uses crusty Spanish bread, like baguette or rustic country bread.
Bruschetta traditionally uses Italian bread, usually a rustic loaf like ciabatta or a similar type of bread.
In pan con tomate, ripe tomatoes are grated, imparting their flavor and tomato juices into the bread. The tomato is usually seasoned with olive oil, garlic, and salt.
In bruschetta, fresh tomatoes are typically diced and mixed with other ingredients like garlic, basil, olive oil, and sometimes balsamic vinegar.
while both pan con tomate and bruschetta feature bread and tomatoes as key ingredients, they have different origins, preparation methods, and flavor profiles. Pan con tomate is a simple and iconic Spanish dish, while bruschetta offers a broader range of toppings and is an Italian classic.
Spanish Rioja: Rioja wines, especially Crianza and Reserva, are versatile and pair well with a wide range of foods and complement Spanish dishes like roasted meats, lamb, chorizo, and paella.
Cava: Cava is a sparkling wine from Spain, and it pairs wonderfully with pan con tomate. Its effervescence and crisp acidity complement the tomato’s acidity and the dish’s overall freshness.
Spanish Rosé (Rosado): A dry Spanish rosé, or Rosado, is a versatile option that offers a nice balance between the acidity of white wine and the body of red wine.
Spanish White Wine: A Spanish white wine like Albariño or Verdejo can be an excellent choice. These wines are known for their citrusy and mineral notes, which can harmonize with the tomato and garlic flavors.
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Enjoy!!
Pan con Tomate
Ingredients
- 4 ripe tomatoes 1.8 pounds
- 1 loaf rustic country bread or two small baguettes
- 1 large garlic clove peeled
- 2 tablespoons extra virgin olive oil approximately – just drizzle it on
- Maldon sea salt flakes to taste
- fresh thyme or oregano leaves optional
- thinly sliced jamón ibérico or serrano ham optional – about 6 ounces
- thin slices manchego cheese optional
- anchovy filets optional
Instructions
- Preheat oven broiler and line a baking sheet pan with parchment paper. Set aside.
- Wash and dry fresh tomatoes, and cut each one in half. Place a box grated in a large bowl. Grate the tomatoes using the large holes of a box grater. Discard tomato skin and stems.
- Slice rustic bread into thick slices, about one to one and a half-inch thick. Place bread slices on prepared baking sheet and place under the broiler just until golden brown.
- Cut raw garlic clove in half and rub cut side on each slice of toasted bread, then drizzle with olive oil. Carefully spoon tomato pulp onto the bread.
- Lightly sprinkle with flaky sea salt and serve at room temperature. For a true tapas bar treat, serve with a thin slice of jamón ibérico, canned anchovy filets, or slices of manchego cheese.
Notes
- Use the highest quality ingredients that you can find. Fresh, hearty bread, vine-ripened tomatoes, and high quality extra-virgin olive oil will give you the best results.
- If tomatoes are very juicy, drain off some of the juice.
- Don’t be afraid to use salt! Salt brings out the natural flavors of the tomatoes.
- Make it your own. Season with fresh herbs, sliced meats, or roasted vegetables to turn your easy appetizer into a quick meal.
- While it’s best enjoyed fresh, you can prepare the tomato mixture and store it in the refrigerator in an airtight container for a few hours before assembling the dish to save time. For best results, serve the bread right after it is toasted.
