If you love simple, fresh flavors, Pan Con Tomate is a classic Spanish dish that delivers big taste with minimal effort. Crisp toasted bread, ripe tomatoes, olive oil, and garlic come together in the most satisfying way. It's perfect as an appetizer, snack, or light meal.
Choosing the right tomatoes
The secret to a great Pan Con Tomate is using the right tomato. Choose ripe, juicy tomatoes that are naturally sweet and full of flavor. Look for ones that feel heavy for their size and have a deep red color (such as beef tomatoes). Overripe tomatoes work especially well since they're softer and easier to grate. Avoid firm or underripe tomatoes, as they can taste bland and watery.
Other ingredients you will need
Ciabatta bread: Use a good-quality loaf with an airy texture and crisp crust.
Olive oil: Use extra virgin olive oil to make this Spanish tomato bread recipe.
Sea salt: Brings out the natural sweetness of the tomatoes.
Garlic: Fresh garlic adds just the right amount of sharpness when rubbed onto the warm bread.
Jamon Serrano (optional): Adds a savory, salty layer that pairs beautifully with the tomato. You can also use any dry-cured Spanish ham you like.
Chives (optional): Finely chopped chives give a hint of freshness and color.
Cooking tips
Use ripe tomatoes:Â The riper the tomatoes, the sweeter and more flavorful your topping will be.
Don't over-toast the bread:Â You want it golden and crisp, not hard or burnt.
Drain the tomatoes well:Â This keeps the topping spreadable without making the bread soggy.
Step by step instructions
Roasting the garlic:Â Preheat the oven to 400F (200C). Place the peeled garlic cloves on a piece of foil, drizzle generously with olive oil, season with salt, and wrap. Bake for 20-30 minutes, or until the garlic is fork-tender. Remove from the foil and mash with a fork into a smooth, spreadable paste. Add a little olive oil if needed to reach the right consistency.
Toasting the bread:Â Preheat a frying pan over medium-high heat. Brush the ciabatta slices on both sides with olive oil using a pastry brush for even coverage. Add a thin layer of olive oil to the pan and toast the bread on both sides until golden and crisp. Transfer the toasted slices to a wire rack to cool slightly.
Preparing the tomato mixture:Â Cut the tomatoes in half and grate them on the large holes of a box grater, discarding the skins. Place the grated tomatoes in a fine mesh strainer to drain well, being careful not to press the pulp so it stays light and airy. Transfer the drained tomato pulp to a clean bowl, drizzle generously with olive oil until spreadable, and season with salt to taste.
Assembling and serving:Â Spread the roasted garlic paste evenly over each slice of toasted bread. Spoon the tomato mixture on top and spread gently. If desired, finish with thin slices of jamon serrano or a sprinkle of finely chopped chives. Serve immediately while the bread is warm and crisp.
Storing tips
Pan Con Tomate is best enjoyed fresh, but you can prepare parts ahead of time. Store the tomato mixture in an airtight container in the refrigerator for up to 2 days. Toast the bread just before serving to keep it crisp.Â
Possible variations
Swap the ciabatta for rustic sourdough or baguette for a different texture. Add a touch of balsamic glaze for sweetness or a sprinkle of smoked paprika for depth. For a heartier version, top with anchovies, marinated olives, or creamy burrata.
Recipe
Pan Con Tomate (Spanish tomato bread)
Equipment
- Frying pan
- 2 Bowls
- Box grater
- Strainer
- Aluminum foil
Ingredients
- 6-10 cloves cloves garlic peeled
- Olive oil
- Sea salt
- 1-2 loaves ciabatta bread I used two loaves, but you may need more depending on the size of the loaves you can purchase; you should be able to slice your loaf or loaves into 14 slices about 1¼ inches thick
- 2 large ripe tomatoes beef tomatoes or similar
- Jamon serrano optional
- Chives finely chopped, optional
Instructions
- Preheat the oven to 400F (200C). Place the peeled garlic cloves on a piece of foil. Drizzle generously with olive oil, season with salt, and wrap the foil tightly. Bake for 20-30 minutes, or until the garlic is fork-tender.
- Remove the garlic from the foil onto a plate and mash it with a fork into a spreadable paste. If the paste is too thick, add a little olive oil to achieve a smooth, spreadable consistency.
- Preheat a frying pan over medium-high heat. Brush the ciabatta slices on both sides with olive oil using a pastry brush for even coverage. Add a thin layer of olive oil to the preheated pan and toast the bread on both sides until crispy and golden brown. Transfer the toasted slices to a wire rack to cool.
- Cut the tomatoes in half and grate them on the large holes of a box grater, discarding the skins. Place the grated tomatoes in a fine mesh strainer or sieve to drain well. Avoid pressing or rubbing the pulp too much so it does not pass through the mesh into the drained liquid.
- After draining, transfer the tomato pulp to a clean bowl. Drizzle generously with olive oil and season with salt to taste.
- When the bread has cooled, spread the garlic paste evenly on each slice. Spoon the seasoned tomato mixture on top. If desired, add thin slices of jamon serrano or a sprinkle of finely chopped chives. Serve immediately while the bread is still warm and crisp.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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