If I had a spotify wrapped of meals I have consumed the most in my life, Pan con Tomate would be Top 3 (and it’s not #3). Growing up in Spain, this been a staple of my breakfasts, afternoon tapas, girl dinners, and road trip stops in Andalucia with a giant “cuenco” bowl of tomato to self serve tomato to your heart’s content. Although I may be biased, I think Spanish food does an excellent job of showing how good quality ingredients and simple technique is sometimes all you need to make something taste amazing, and Pan con Tomate might be the best example. It is a dish that is greater than the sum of its parts, and has even been known to convert a few tomato haters (I know, I didn’t even know this could be a thing.
There are a few ways you’ll see pan con tomate prepared in Spain, like grating the tomato directly onto the bread, other times it’s grated into a pulp first. My favorite way is to grate the tomato using the large holes of a box grater. It creates a juicy, spoonable tomato pulp that you can really pile high onto the bread. You’ll also often see pan con tomate topped with jamón, which is obviously never a bad idea. But when tomatoes are this good, I prefer to leave the jamón off and let the tomato be the star.
I told you guys I make this a lot… lol
Ingredients:
There aren’t many ingredients here, which means there’s nowhere for a mediocre ingredient to hide. This is one of those recipes where spending a little more on the good stuff really makes a difference.
- Tomatoes: Heirloom or vine-ripened, ideally very ripe and juicy. Since the tomato is basically the entire topping, this is the most important ingredient.
- Bread: A crusty loaf or sourdough with enough structure to hold all that tomato without getting too soggy is ideal here.
- Extra-virgin olive oil: Use a good one, since you’ll actually taste it here.
- Garlic: I like to do toast, olive oil, then grate the garlic onto the bread as not only does it flavor the bread, but it also kind of helps spread the olive oil out to fully coat the bread.
- Flaky sea salt: I like Maldon as a finisher to make the tomato flavor really pop.
Tips & Tricks
- Grate the tomato with the large hole of a box grater to create a thicker pulp. If your tomato is overly watery, you can strain the pulp before serving.
- Use a crusty bread and toast it so it holds up even after spooning the juicy tomato over it.
- Wait until just before serving to spoon the tomato over the bread to keep everything fresh.
Serving Suggestions
- If having this for breakfast, you can serve as is, with some jamón, or with a side of tortilla
- For a Spanish tapas spread, serve this alongside a Tortilla de Patata, jamón y queso, Tinto de Verano, and some croquetas
Pan con Tomate (Spanish Tomato Bread)
- Total Time: 7
- Yield: 4
Description
Pan con tomate, a perfect breakfast or snack with crusty bread, good olive oil, a healthy grating of garlic, and fresh grated tomatoes spooned over top.
Ingredients
For the Pan con Tomate:
- 1½ lbs heirloom or on the vine tomatoes (about 4 medium)
- 1 loaf crusty bread, like sourdough or a baguette
- Good quality Extra Virgin Olive Oil
- 1–2 garlic cloves
- Flaky salt for topping
Instructions
For the Pan con Tomate:
- Grate the tomatoes with the large side of a box grater into a bowl. Season with a small pinch of salt and set aside.
-
Slice the bread into 1½” slices and toast. Drizzle each slice of toast with olive oil and rub with the garlic clove.
-
Spoon the tomatoes over the bread, and finish with flaky salt. Serve immediately.
- Prep Time: 5
- Cook Time: 2-3
- Category: Breakfast
- Method: No Cook
- Cuisine: Spanish
Storage:
The grated tomato can be stored in the fridge for up to 4-5 days. Be sure to toast the bread fresh, and keep the tomato and toast separate until just before serving.
FAQs
What kind of tomatoes are best for Pan con Tomate?
Look for ripe, juicy tomatoes with plenty of flavor. On-the-vine and heirloom tomatoes work especially well. Since the tomato is the star of the dish, this is one recipe where using the best tomatoes you can find really makes a difference.
What kind of bread should I use for Pan con Tomate?
A crusty loaf, rustic country bread, or sourdough are all great options. You want something sturdy enough to hold a generous amount of tomato without becoming soggy immediately.
Why do you grate the tomatoes instead of rubbing them onto the bread?
Both methods are traditional in Spain. I personally prefer grating the tomatoes on the large holes of a box grater because it creates a juicy tomato pulp that you can really pile onto the bread. It also makes it easy to get every last bit of tomato without wasting the flesh.
Can I make Pan con Tomate ahead of time?
You can grate the tomatoes a few hours ahead and keep them refrigerated, but I recommend toasting the bread and assembling everything right before serving. The longer the tomato sits on the bread, the softer it will become.
Do you serve Pan con Tomate with jamón?
You often will see it served with jamón in Spain, and it’s delicious that way! I personally prefer to skip the jamón when the tomatoes are really good and let the tomato shine.
