Pan Con Tomate

Our good friends visited Spain last year and told us that they ate Pan Con Tomate everyday! Spanish bread with tomatoes is super easy and totally versatile because you can mix it up by adding Serrano ham, mozzarella cheese, roasted bell peppers, or eat them plain. The only secret to this recipe is using fresh, crusty bread and juicy, sweet tomatoes. If tomatoes aren’t in season, you might consider using canned or jars San Marzano tomatoes.

Grate the tomatoes using a box grater and discard the skins. Just start grating and the skins will come loose pressing through the soft tomato.


Slice your crusty break loaf in half on the horizontal and brush the cut sides with good Spanish olive oil. Throw the pieces under the broiler until nicely browned.

Here’s the other secret: right when the bread comes out of the broiler, sprinkle with coarse sea salt, and then rub with a large clove of garlic! The salt and crusted warm bread will break down the garlic and leave a perfect amount of garlic taste on your toast.


Top the bread with the grated tomatoes and let them melt into the bread.

Pan Con Tomate

Pan Con Tomate

Enjoy as is or add some Spanish meats, cheeses, and fresh herbs. We plan to serve ours with toppings on the side! Cheers to a classic Spanish tapa.

Pan Con Tomate

  • Servings: 8
  • Difficulty: easy
  • Print


    • 1 baguette-style crusty white bread loaf
    • 1/4 cup Spanish olive oil
    • 2 large cloves of garlic
    • 1 lb fresh tomatoes, grated over box grater and skins discarded
    • 1 tablespoon coarse sea salt


    1. Cut bread in half horizontally and then into 4-6 pieces
    2. Brush cut sides generously with olive oil
    3. Broil on high (cut side up) for 2-3 minutes until crusty and browned
    4. Sprinkle pieces evenly with sea salt and then rub the garlic all over, letting it break down onto the bread
    5. Sread the grated tomato over the bread
    6. Enjoy as is or add some additional Spanish toppings!

Categories: Recipes

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