Pan Con Tomate (Spanish Tomato Bread)

Close up pan con tomate on toasted bread with olive oil and sea salt served on a ceramic plate

Pan Con Tomate (Spanish Tomato Bread)

This pan con tomate is an easy Spanish tomato bread made with crusty toasted bread, ripe tomatoes, garlic, salt, and extra virgin olive oil. It comes together in minutes and tastes best served fresh while the bread is still crisp.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients

Instructions

Cut 2 slices of bread and toast them on a grill pan until golden brown and crispy.
Cut 1 clove of garlic in half and rub the cut side over each slice of toasted bread to add a light garlic flavor.
Cut 2 tomatoes in half and rub the tomato pulp evenly over one side of each slice of bread until the surface is lightly coated.
Sprinkle ⅛ teaspoon salt evenly over the tomato, then drizzle 2 tablespoons extra virgin olive oil over the top. Serve the pan con tomate immediately while the bread is still crisp.

Notes

Use Ripe Tomatoes: Ripe tomatoes make the biggest difference here, and I would not skip them because they bring all the freshness and flavor to the toast.

Toast the Bread Well: I like the bread nicely golden, so it stays crisp even after the tomato is rubbed on top.

Rub the Garlic Lightly: A light rub works best, and I find it adds gentle garlic flavor without taking over the tomato and olive oil.

Serve Immediately: This toast is best enjoyed right away, because I find the bread keeps its texture much better while still crisp.

Nutrition