How to Make Pan Con Tomate

5 from 3 votes

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How to make this pan con tomate recipe! This dreamy, tomato and bread dish with rubbed garlic is unreal and the perfect summer appetizer or side dish. I love making this when tomatoes are ripe, and in season. There is nothing better than the simplicity of summer tomatoes, the taste is just EVERYTHING. Paired with some bread and you’re truly ready to go.

Not gonna lie, I just have this for dinner sometimes (you can too!) but you can also serve this as an appetizer for a party. Another fun variation of pan con tomate is our jamon serrano toasts with pan con tomato here.

What is pan con tomate?

Also called, Pa amb tomàquet or spanish tomato bread, this dish is a popular Catalan and Spanish Tapa. It translates to “bread with tomato”. It is traditionally made with just tomatoes, garlic and olive oil!

Ingredients for Pan Con Tomate

What ingredients do you need for this recipe?

It really only use 5 ingredients!

Tomatoes: We are using the most ripe tomatoes (I LOVE summer tomatoes). The juices from the tomatoes tossed with just olive oil, salt and pepper are just everything!

In regards to what kind of tomatoes to use, you can use beefsteak tomatoes, heirloom tomatoes, early girl tomatoes, Roma tomatoes or really any large tomato you have on hand. Alternatively, I wouldn’t use cherry/burst or small tomatoes since they will be hard (almost impossible) to grate against the box grater.

Crusty Bread: The most beautiful olive oil toasted bread is used for the base of this recipe! You can use any bread you have on hand, but breads like baguette (white or sourdough) and a ciabatta loaf are great places to start.

Good-Quality extra-virgin olive oil: Extra virgin olive oil is being used for both toasting of the bread, and to finish off the pan con tomate.

Garlic cloves: To get the most out of the clove of garlic, we are rubbing on the hot, toasty bread. This really infuses the strong garlic flavor and is the perfect pairing with the fresh tomatoes mixture.

Flaky sea salt and pepper

Optional toppings: Manchego cheese and parmesan cheese, prosciutto ham, anchovies, and herbs like chopped parsley, basil, chives and oregano (all herbs totally optional) would work too!

*Traditionally this dish is just made with tomato, garlic and olive oil but I was inspired to top with basil, and that’s totally optional.

Pan Con Tomate

Instructions to make this pan con tomate recipe

Grate your fresh tomatoes

With the large holes of a box grater, take your tomatoes (whole), and grate over a large large or plate. I like to grate from butt to stem, so you’re left with the top part that you can discard. Grate until there is no more flesh and you have your bowl of the tomato pulp.

Strain your tomato pulp

Take a fine mesh sieve, and strain your tomato pulp, so you get out the most watery part of the tomato. I fine this really helps with the texture of this recipe, but you can opt to not do this.

For the watery tomato part, you can save it to use for Bloody Mary’s, OR you can just drink it (it’s really good) OR you can use it to make a vinaigrette with some sherry vinegar, salt and pepper! So there is no waste there.

Make your tomato mixture

In the tomato pulp that’s been strained, add in salt, pepper and olive oil. That is truly it! Set aside in the fridge until ready to eat.

Toast your bread and assemble!

Toast your bread with olive oil either on a grill pan, or skillet, toast or oven. When it’s toasted, rub your garlic clove or two over the bread or bread slices. Then layer and spoon over your tomato mixture. Finish off and season with a sprinkle of flakey salt, drizzle over olive oil and any other toppings or herbs you prefer.

Note: You can alternatively just slice your tomato in half and rub your tomato directly on the garlicky toasted bread, and that’s also how it’s done in Catalonia as well.

Pan Con Tomate

Tips, Tricks and Substitutions

How can I store this ahead of time? To store this ahead of time, make the tomato mixture and place in the fridge. Then, when you’re ready to serve, you can toast your bread, rub garlic, and use the tomato mixture from there.

What kind of tomatoes should I use for pan con tomate? You can use beefsteak tomatoes, heirloom tomatoes, early girl tomatoes, Roma tomatoes or really any large tomato you have on hand. Alternatively, I wouldn’t use cherry/burst or small tomatoes since they will be hard (almost impossible) to grate against the box grater.

Pan Con Tomate

More tomato recipes you’ll love

If you’d like some inspiration on what to serve with pan con tomate, start with Tomato and Melon Gazpacho or Garlic Herb Roasted Chicken.

If you do make this Pan Con Tomate recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Pan Con Tomate

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Pan Con Tomate
5 from 3 votes

How To Make Pan Con Tomate

How to make this pan con tomate recipe! This dreamy, tomato and bread dish with rubbed garlic is unreal and the perfect summer appetizer or side dish.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 6

Ingredients 

  • 2 to 3 large tomatoes, ripe, grated
  • about 1/4 cup olive oil
  • 2 ;arge garlic cloves , to rub the bread
  • 1 baguette or ciabatta loaf
  • kosher salt, flakey salt and pepper to taste

Instructions 

  • Grate your fresh tomatoes. With the large holes of a box grater, take your tomatoes (whole), and grate over a large large or plate. I like to grate from butt to stem, so you're left with the top part that you can discard. Grate until there is no more flesh and you have your bowl of the tomato pulp.
  • Strain your tomato pulp. Take a fine mesh sieve, and strain your tomato pulp, so you get out the most watery part of the tomato. I fine this really helps with the texture of this recipe, but you can opt to not do this.
  • For the watery tomato part, you can save it to use for Bloody Mary’s, OR you can just drink it (it’s really good) OR you can use it to make a vinaigrette with some sherry vinegar, salt and pepper! So there is no waste there.
  • Make your tomato mixture. In the tomato pulp that's been strained, add in salt, pepper and olive oil. That is truly it! Set aside in the fridge until ready to eat.
  • Toast your bread and assemble! Toast your bread with olive oil either on a grill pan, or skillet, toast or oven. When it's toasted, rub your garlic clove or two over the bread or bread slices. Then layer and spoon over your tomato mixture. Finish off and season with a sprinkle of flakey salt, drizzle over olive oil and any other toppings or herbs you prefer.

Nutrition

Calories: 90kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 3mg, Potassium: 144mg, Fiber: 1g, Sugar: 2g, Vitamin A: 505IU, Vitamin C: 8mg, Calcium: 6mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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