Pan con Tomate | Spanish Tomato Bread

Pan con Tomate is a simple yet incredibly delicious Spanish dish from Catalonia. This classic recipe features crispy bread topped with juicy, ripe tomatoes, aromatic garlic, and high-quality olive oil. Perfect as tapas, a snack, or a light lunch, it delivers bold flavors with minimal effort. For added delight, top with Serrano ham, anchovies, or fresh herbs. Authentic, flavorful, and utterly satisfying—experience the true taste of Spain with Pan con Tomate!

Pan con Tomate | Spanish Tomato Bread /// Pan con Tomate | Spanisches Tomatenbrot
Ingredients:
  • 4 ripe tomatoes
  • salt & pepper
  • 1 clove of garlic
  • some high-quality olive oil
  • 1 baguette
2024_025_Pan con Tomate-20
Directions:

(1) Preheat the Oven:

Preheat the oven to 200°C (390°F) with the broil/grill setting.

(2) Prepare the Tomatoes:

Wash the tomatoes and cut them in half horizontally.

Grate the cut side of each tomato over a fine grater into a bowl, leaving just the skins behind.

Season the grated tomato pulp with salt and pepper to taste.

(3) Prepare the Baguette:

Slice the baguette into 6-7 cm (2.5-3 inch) pieces and cut them lengthwise.

Arrange the baguette pieces on a baking sheet and toast in the preheated oven for about 3-5 minutes, until crispy.

(4) Assemble and Serve the Pan con Tomate:

Rub the toasted baguette slices with a peeled garlic clove.

Drizzle with good olive oil and spread the grated tomato pulp on top.

Season with additional salt and pepper if desired, and serve warm and crispy.

Some Recipe Tips:

Tomato Selection: Use ripe, juicy tomatoes like beefsteak or Roma for the best flavor and texture. They offer a more intense taste and are easier to grate.

Olive Oil: Choose high-quality, cold-pressed extra virgin olive oil for superior flavor. For an authentic touch, opt for premium Spanish olive oil.

Toppings: Enhance Pan con Tomate with optional toppings such as Serrano ham, anchovies, or fresh herbs like basil or parsley.

Pan Preparation: If an oven isn’t available, toast the baguette slices in a pan with a bit of olive oil until they are crispy.

Serving Suggestions: Pan con Tomate is perfect as part of a tapas spread with other small dishes like olives, chorizo, or Spanish tortilla. It also serves well as a quick snack, appetizer, side dish, or light lunch, especially on warm days.

Pan con Tomate | Spanish Tomato Bread

Course: Appetizers & Snacks, Bread, Breakfast & Brunch, FingerfoodCuisine: SpainDifficulty: Easy
Prep time

10 - 15

minutes

Pan con Tomate is a simple yet incredibly delicious Spanish dish from Catalonia. This classic recipe features crispy bread topped with juicy, ripe tomatoes, aromatic garlic, and high-quality olive oil. Perfect as tapas, a snack, or a light lunch, it delivers bold flavors with minimal effort. For added delight, top with Serrano ham, anchovies, or fresh herbs. Authentic, flavorful, and utterly satisfying—experience the true taste of Spain with Pan con Tomate!

Ingredients

  • 4 ripe tomatoes

  • salt & pepper

  • 1 clove of garlic

  • some high-quality olive oil

  • 1 baguette

Directions

  • Preheat the Oven:

    Preheat the oven to 200°C (390°F) with the broil/grill setting.

  • Prepare the Tomatoes:

    Wash the tomatoes and cut them in half horizontally.

    Grate the cut side of each tomato over a fine grater into a bowl, leaving just the skins behind.

    Season the grated tomato pulp with salt and pepper to taste.

  • Prepare the Baguette:

    Slice the baguette into 6-7 cm (2.5-3 inch) pieces and cut them lengthwise.

    Arrange the baguette pieces on a baking sheet and toast in the preheated oven for about 3-5 minutes, until crispy.

  • Assemble and Serve the Pan con Tomate:

    Rub the toasted baguette slices with a peeled garlic clove.

    Drizzle with good olive oil and spread the grated tomato pulp on top.

    Season with additional salt and pepper if desired, and serve warm and crispy.

Notes

  • Tomato Selection: Use ripe, juicy tomatoes like beefsteak or Roma for the best flavor and texture. They offer a more intense taste and are easier to grate.
  • Olive Oil: Choose high-quality, cold-pressed extra virgin olive oil for superior flavor. For an authentic touch, opt for premium Spanish olive oil.
  • Toppings: Enhance Pan con Tomate with optional toppings such as Serrano ham, anchovies, or fresh herbs like basil or parsley.
  • Pan Preparation: If an oven isn't available, toast the baguette slices in a pan with a bit of olive oil until they are crispy.
  • Serving Suggestions: Pan con Tomate is perfect as part of a tapas spread with other small dishes like olives, chorizo, or Spanish tortilla. It also serves well as a quick snack, appetizer, side dish, or light lunch, especially on warm days.

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