Ever had one of those simple dishes that just blows you away? That’s pan con tomate for ya. This Spanish classic might look basic but trust me, its got crazy flavor. Just a few ingredients and boom – you’re tasting sunshine in every bite. The secret? Super ripe tomatoes and good bread. I’ve been making this for years and still can’t get over how something so simple can taste so incredible. Keep reading and I’ll show you exactly how to nail this at home.
Why You’ll Love This Pan con Tomate Recipe
Pan con tomate might just become your new go-to appetizer or snack. It’s honestly saved me so many times when unexpected guests show up. Just last month my sister dropped by with friends and I whipped this up in like 10 mins – they couldn’t stop raving about it!
What makes this recipe awesome:
- Takes literally minutes to make
- Uses basic ingredients you prob already have
- Can be dressed up or down depending on occasion
- Works as breakfast, appetizer or snack
- Tastes way more complex than the effort it takes
The best part? You can customize it however you want. Add some serrano ham on top or keep it simple. Either way, it’s gonna be delicious.
Ingredients You’ll Need for Perfect Pan con Tomate
The beauty of pan con tomate is in its simplicity. You only need a few ingredients, but quality matters here:
The Bread
- Crusty bread – ciabatta or sourdough work great, but traditional Spanish bread is even better if you can find it. The structure needs to be sturdy enough to hold the tomato without getting soggy.
- Day-old bread actually works better than fresh! The slightly dried texture helps it soak up the tomato juices without falling apart.
The Tomato Mixture
- Very ripe tomatoes – this is super important! Underripe tomatoes just won’t give you that intense flavor. Roma or beefsteak varieties work great. In summer, heirloom tomatoes take this to another level.
- Garlic cloves – fresh only, no jarred stuff here. You’ll be rubbing it directly on the bread for that perfect hint of garlic that’s not overpowering.
- Extra virgin olive oil – get the good stuff for this recipe. Since there’s so few ingredients, you’ll really taste the difference.
- Sea salt – flaky sea salt is best, but kosher salt works too.
- Black pepper – freshly ground adds the best flavor.
If you’ve got dietary restrictions, you can use gluten-free bread and it’ll still taste amazing. For vegan folks, this recipe is already perfect for you!
How to Make the Best Pan con Tomate
Making pan con tomate is super easy but there’s a few tricks to getting it just right. Here’s my step-by-step method:
- Toast the bread – Slice your bread into 1/2 inch thick pieces and either grill it or toast it in the oven until golden brown and crispy on outside but still a bit soft inside. About 2-3 mins per side on a grill or 5-7 mins in oven at 350°F.
- Prep the garlic – Cut a garlic clove in half crosswise. Once bread is toasted and still warm, rub the cut side of garlic directly onto bread surface. The rough surface of toast will catch tiny bits of garlic. Don’t go overboard here – a little goes a long way.
- Prepare tomatoes – Cut ripe tomatoes in half and grate them using the large holes of a box grater over a bowl. Hold tomato by the skin side and grate the flesh, leaving skin behind. You’ll end up with tomato pulp that’s perfect consistency.
- Season tomato mixture – Add a pinch of salt to the grated tomato pulp and stir. Let sit for about a minute to bring out flavors.
- Assemble – Spoon the tomato mixture generously over the garlicky toast. The bread should be completely covered but not swimming in tomato.
- Finish and serve – Drizzle with good olive oil, sprinkle with a bit more sea salt, and add fresh black pepper if you want. Serve immediately while bread still has some crunch.
TIP: Don’t prepare the tomato mixture too far in advance. The salt will draw out moisture and make your bread soggy if it sits too long.
Amazing Pan con Tomate Variations to Try
The classic version is amazing on its own, but here are some variations that’ll take your pan con tomate to new heights:
Catalan Style
Add a sprinkle of grated manchego cheese on top after the tomato mixture for a richer flavor profile.
Topped with Jamón
Layer thin slices of Spanish jamón (serrano or ibérico) over the tomato for a more substantial appetizer. The saltiness of the ham works perfectly with the sweet tomato.
Mediterranean Twist
Add a few thin slices of cucumber and crumbled feta cheese on top for a Mediterranean-inspired version that’s perfect for summer.
Herbed Pan con Tomate
Mix some finely chopped fresh herbs like basil, oregano or thyme into your tomato mixture for an aromatic variation.
Spicy Kick
Add a pinch of crushed red pepper flakes or a small amount of finely diced jalapeño to the tomato mixture for heat lovers.
Avocado Addition
For a California twist, spread a thin layer of mashed avocado on the bread before adding the tomato mixture.
Pan con Tomate Recipe
Equipment
- Grill or oven
- Knife
- Box grater
- Bowl
Ingredients
- 4 slices crusty bread ciabatta or sourdough recommended
- 2 large ripe tomatoes Roma or beefsteak work best
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- Sea salt to taste
- Fresh black pepper to taste
Instructions
- Toast the bread: Slice bread into 1/2 inch thick pieces and grill or toast in the oven until golden brown, about 2-3 minutes per side on a grill or 5-7 minutes in the oven at 350°F.
- Prep the garlic: Cut garlic cloves in half and rub the cut side directly onto the warm toasted bread.
- Prepare tomatoes: Grate tomatoes using the large holes of a box grater, discarding the skin, and collecting the pulp in a bowl.
- Season: Add a pinch of sea salt to the tomato pulp and stir, letting it sit for 1 minute.
- Assemble: Spoon the seasoned tomato mixture generously over the toasted bread.
- Finish and Serve: Drizzle with olive oil, sprinkle with additional sea salt, and add freshly ground black pepper. Serve immediately while bread is still crispy.
Notes
Nutrition
Frequently Asked Questions About Pan con Tomate
How to make the best pan con tomate?
The secret to the best pan con tomate is using super ripe tomatoes and good quality bread. Toast your bread until it’s golden and crispy, rub with fresh garlic, then top with grated tomato that’s been lightly seasoned with salt. Finish with the best olive oil you can afford and serve immediately. The contrast between the crunchy bread and juicy tomato is what makes this dish so special.
What is pan con tomate made of?
Pan con tomate is made of just a few simple ingredients: crusty bread (preferably day-old), ripe tomatoes, fresh garlic, extra virgin olive oil, and sea salt. That’s it! The beauty is in the simplicity and letting each ingredient shine. Some variations might include black pepper or fresh herbs, but the traditional version sticks to these five ingredients.
How to eat pan con tomate?
Pan con tomate is typically eaten as an appetizer or snack. In Spain, it’s often served as part of tapas. Just pick it up and take a bite! It can be served on its own or alongside other Spanish appetizers like olives, cheese, or cured meats. It’s best enjoyed immediately after preparation while the bread still has some crunch to it.
Why is pan con tomate so good?
Pan con tomate is so good because it perfectly balances flavors and textures. The sweetness of ripe tomatoes, pungent garlic, rich olive oil, and crunchy bread create a harmonious bite that’s greater than the sum of its parts. It’s also about freshness – the raw tomato mixture brings brightness that makes this simple dish incredibly satisfying. Check out our Potato and Tomato recipe for another great way to use fresh tomatoes.
In what country might you eat pan con tomate?
You’d primarily eat pan con tomate in Spain, where it originated. It’s especially popular in the Catalonia region, where it’s known as “pa amb tomàquet” in Catalan. You’ll find it served in almost every restaurant and home throughout Spain, particularly in Barcelona. It’s also becoming increasingly popular in other Mediterranean countries and internationally as Spanish cuisine gains global appreciation.
Storage and Make-Ahead Tips
Pan con tomate is definitely best eaten right after making it, but if you’re in a hurry:
- You can toast the bread up to 2 hours ahead and keep at room temp
- Grate tomatoes up to 30 mins before serving, keep refrigerated
- Never assemble until ready to eat or bread gets soggy
- If you have leftover tomato mixture, it’ll keep in fridge for a day and tastes great with eggs
For a more substantial Spanish-inspired meal, serve alongside our Spanish Chicken in Bravas Sauce for a complete feast.
Give This Simple Spanish Classic a Try
Whenever I make pan con tomate, I’m transported back to that little beachside restaurant in Barcelona where I first tried it. The waiter brought out this simple plate of bread with tomato and I remember thinking “that’s it?” Then I took a bite and understood immediately. Sometimes the simplest foods are truly the most memorable.
Don’t overthink this recipe – it’s all about letting good ingredients shine. Make it your own, share it with friends, and enjoy one of Spain’s most beloved everyday foods. Your kitchen will smell amazing and your taste buds will thank you. Trust me, once you’ve made pan con tomate at home, it’ll become a regular in your cooking rotation.