Pan Con Tomate

Pan con tomate is crisp toasted bread rubbed with garlic and ripe tomato, then finished with extra virgin olive oil and salt. This easy Spanish tomato toast is ready in 10 minutes and is best served immediately.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Ingredients

Instructions

Toast the 2 slices bread on a grill pan until golden brown and crisp.
Cut the 1 garlic clove in half. Lightly rub the cut side over each slice of toasted bread to add a gentle garlic flavor.
Cut the 2 ripe tomatoes in half across the middle. Rub the cut side of the tomatoes evenly over one side of each toast until the bread is coated with tomato pulp and juice.
Sprinkle the ⅛ teaspoon salt evenly over the tomato. Drizzle the 2 tablespoons extra virgin olive oil over the toast and serve the pan con tomate immediately while the bread is still crisp.

Notes

Choose Ripe Tomatoes: Slightly soft, ripe tomatoes release their pulp and juice more easily, which helps coat the bread without excessive pressure.

Protect the Crisp Texture: I toast the bread until it is properly golden and crisp so it can absorb the tomato juice without becoming soft too quickly.

Control the Garlic: Rub the garlic lightly over the toast. For me, a subtle layer works best because it supports the tomato rather than overpowering it.

Finish Just Before Serving: Add the tomato, salt, and olive oil when you are ready to eat. I serve the toast immediately because its contrast of crisp bread and juicy tomato does not last long.

Nutrition