Spanish Pan con Tomate Recipe | Authentic Tapas
If toast and tomatoes had a love child, it would be Pan con Tomate—Spain’s simple yet irresistible answer to boring breakfasts. Crispy bread, juicy tomatoes, a drizzle of olive oil… it’s basically bruschetta’s chill, Mediterranean cousin who doesn’t try too hard but still steals the show. Grab a tomato, rub it like you’re shining a magic lamp, and let the flavor genie do the rest!

It’s so easy that even your toaster might feel underappreciated. One bite, and you’ll wonder why you ever bothered with plain buttered toast.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces if desired.

Step 2: Brush the cut sides generously with olive oil.
Step 3: Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
Prepare the Tomato Mixture
Step 1: Cut the top side off the tomatoes and discard.
Step 2: Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.

Step 3: Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid.
Step 4: Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
Step 5: Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
Step 6: Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.

Step 7: Drizzle with olive oil and garnish with freshly chopped basil.
Step 8: Serve immediately for the best flavor and texture.

Pan con Tomate proves that the simplest things in life are often the tastiest. So go ahead—rub, drizzle, and devour. Your toast will never be the same again!

Spanish Pan con Tomate Recipe
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves peeled
- 2 ripe medium tomatoes
- 4 tbsp extra virgin olive oil plus more for brushing
- sea salt to taste
- freshly cracked black pepper to taste
- fresh basil chopped, for garnish
Instructions
- Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces if desired.
- Brush the cut sides generously with olive oil.
- Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
Prepare the Tomato Mixture
- Cut the top side off the tomatoes and discard.
- Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
- Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid.
- Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
- Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
- Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
- Drizzle with olive oil and garnish with freshly chopped basil.
- Serve immediately for the best flavor and texture.