Pan Con Tomate (Spanish tomato bread)

Two pieces of roasted bread with fresh tomato spread. One piece is topped with fresh chives, and another with Jamón Serrano.

Pan Con Tomate (Spanish tomato bread)

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snack

Cuisine: Spanish

Keyword: Tomato appetizers, Tomato bread

Servings: pieces

Calories: 159kcal

Author: Anna

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.

Video

Notes

Store the tomato mixture in an airtight container in the refrigerator for up to 2 days.

Nutrition