How To Make Pan Con Tomate Recipe

I share an unexpected twist on Spanish Tomato Bread that uses pantry staples for a surprising result.

I never expected something so plain to make me rethink bread. Thick slices country or rustic bread and a good splash of extra virgin olive oil turn into something almost addictive, and that’s before you even think about toppings.

As someone who lives for quick, weirdly satisfying bites, this Spanish Tomato Bread hooked me the first time I tried it in a noisy bar in Barcelona. This Pan Con Tomate Recipe feels like an old secret everybody’s slightly embarrassed to admit they love, its bright, slightly messy and totally moreish.

Read on if you want a tiny taste of Spanish sun in your kitchen.

Ingredients

• Thick country bread gives sturdy chew lots of carbs and some fiber
• Ripe tomatoes bring sweet acidity vitamin C lycopene and fresh juicy flavor
• Garlic adds sharp savory bite tiny protein and beneficial antioxidants if crushed
• Extra virgin olive oil gives richness heart healthy fats and fruity aroma
• Flaky sea salt lifts flavors provides minerals and that crunchy finishing touch
• Freshly ground pepper is optional adds warmth and subtle complexity use sparingly
• Jamon Serrano brings savory pork richness and saltiness a lovely grown up topping
• Anchovies give intense umami and salty depth small fish pack big flavor

Ingredient Quantities

• 4 thick slices country or rustic bread (about 2.5 cm thick)
• 2 large ripe tomatoes (about 300 to 400 g total)
• 1 garlic clove or 2 if you like it stronger
• 3 tablespoons extra virgin olive oil
• flaky sea salt, a little, to taste
• freshly ground black pepper, optional
• thin slices Jamon Serrano or anchovies, optional for topping

How to Make this

1. Heat oven to 200C/400F or warm a skillet over medium-high. Toast the 4 slices of bread until golden and crisp outside but still a little soft inside, about 3-4 minutes per side in a skillet or 8-10 minutes in the oven.

2. While the bread toasts, cut the tomatoes in half. Either grate the flesh on a coarse grater into a bowl and discard the skins for a smooth spread, or just use the halved tomato to rub directly on the bread for a chunkier, more rustic finish. Use very ripe tomatoes, they make all the difference.

3. Peel a garlic clove and cut it in half. If you like it stronger use 2 cloves. Have them ready beside the toast.

4. Rub the warm toast with the cut garlic, pressing lightly so the bread soaks up the garlic flavor. Don’t overdo it, you can always add more later.

5. If you grated the tomato, spoon the pulp over each slice and spread gently so it soaks into the toast. If you’re using halved tomatoes, squeeze a little juice then rub the cut side all over the bread until the surface is nicely coated.

6. Drizzle the 3 tablespoons of extra virgin olive oil evenly over the 4 slices, a generous glossy coating is good. Warm bread absorbs the oil better so do this while it’s still hot.

7. Sprinkle flaky sea salt to taste and add freshly ground black pepper if you want. Be careful with salt if you plan to add anchovies later.

8. Add optional toppings: lay thin slices of Jamon Serrano on top after the oil so it stays tender, or place anchovy fillets on top for a salty kick.

9. Serve immediately while warm. If you have leftover tomato pulp save it for salads, dressings or to sop up with more bread later.

Equipment Needed

1. Heavy skillet (cast iron) or the oven with a baking sheet
2. Box or coarse grater for the tomatoes
3. Sharp knife (chef’s, plus a small paring for the garlic)
4. Cutting board
5. Small bowl to catch the tomato pulp
6. Spoon or rubber spatula to spread the tomato on the bread
7. Tongs or a flat spatula to flip the toast
8. Measuring spoons (tablespoon) and a serving plate

FAQ

How To Make Pan Con Tomate Recipe Substitutions and Variations

Pan con Tomate — the easiest, most satisfying Spanish toast. It’s stupid simple and always feels fancy. Below’s everything you need and how to do it.

Ingredients:

• 4 thick slices country or rustic bread (about 2.5 cm thick)
• 2 large ripe tomatoes (about 300 to 400 g total)
• 1 garlic clove or 2 if you like it stronger
• 3 tablespoons extra virgin olive oil
• flaky sea salt, a little, to taste
• freshly ground black pepper, optional
• thin slices Jamon Serrano or anchovies, optional for topping

How to make it:
1. Toast the bread until golden and a little crunchy on the outside but still chewy inside. A grill pan, oven under the broiler or a toaster works fine.
2. Cut the tomatoes in half. If you want less mess, grate the cut sides on a box grater into a bowl, discard the skins, or simply rub the cut tomato directly onto the bread so the pulp soaks in. Either way is fine.
3. Peel the garlic clove and rub the cut side over each warm toast, just once or twice, more if you like it garlicky. You can also smash a clove onto the toast if you want stronger flavor.
4. Spoon or rub the tomato pulp over the garlic-rubbed toast so it coats the surface. Let the bread soak up the juices.
5. Drizzle each slice with a little olive oil, sprinkle flaky sea salt to taste, and crack on some black pepper if using. Top with Jamon Serrano or anchovies if you want something salty and extra.
6. Eat right away, while it’s still warm and juicy. Leftovers are not the same, so don’t overdo it.

Quick tips:
– Use very ripe tomatoes, they’re the whole point. If tomatoes aren’t great, this won’t taste as good.
– If you grate the tomato into a bowl, press out excess seeds or liquid if the bread gets too soggy.
– A light hand with the olive oil keeps it balanced, you can always add more.

Substitutions:

• Bread: ciabatta, sourdough or a sturdy baguette slices, all hold up well and give good texture
• Tomatoes: ripe cherry tomatoes mashed or canned San Marzano (drained) in a pinch, though fresh is best
• Olive oil: good quality avocado oil or a light, fruity oil if you don’t have extra virgin olive oil
• Jamon Serrano or anchovies: prosciutto, thinly sliced Manchego cheese, or smoked salmon for a different but tasty finish

Pro Tips

1) pick tomatoes by smell not just color, they should smell sweet at the stem or they wont give you that jammy flavor. if they’re super juicy, let the pulp sit in a fine sieve a minute so the toast doesn’t get soggy, then spoon some back when ready.

2) day old or slightly dry bread works way better, it soaks up the tomato and oil without collapsing. if your bread is too soft, give it a quick hit under high heat so it crisps fast, but don’t let it go rock hard.

3) garlic is easy to overdo, so start light and add more, you can grate a little onto the oil for even spread, or smash and rub for a softer hit. also rub the warm bread right after toasting, it soaks in the flavor way better.

4) think about salt last, especially if you plan anchovies or Jamon Serrano, they bring a lot of salt on their own. add the cured meat right before serving so it stays tender, and if you want a tiny bright note try a few flakes of lemon zest or a tiny splash of vinegar at the end.