Pan con Tomate
Learn how to make Pan con Tomate with this delicious and easy Spanish tomato bread recipe. It’s the perfect tapas appetizer, side, or snack to make with fresh summer tomatoes.
Pan con Tomate, also known as pan tumaca in Spanish and pa amb tomàquet in Catalan, is like the Spanish tomato bread version of Italian bruschetta. Made with toasted crusty bread topped with ripe tomato pulp, olive oil, salt, pepper, and parsley, this recipe is simple and amazing. It takes me right back to enjoying tapas in Barcelona years ago. If you love recipes like this one, don’t miss our Mediterranean Diet Recipes. There’s a similar Greek recipe made with toasted bread and tomato paste spread called Bertes.
How to Make Pan con Tomate
There are a couple of different ways to make pan con tomate. The simplest way is to toast rustic bread, rub half a clove of garlic over it while warm, then rub a very rip halved tomato over and finish with a little salt, pepper, and olive oil.
My personal preference, however, is to use grated tomato, as the bread doesn’t get ripped up and there is more tomato on top.
To get the best fine pulp from the tomatoes, use a grater. You can use a Microplane grater like this one or a box grater. This way the seeds and skin won’t mingle in with the pulp.
Into the same bowl, season the tomato pulp with garlic, good Spanish olive oil, salt, and pepper. If you feel this mixture needs some acid, feel free to add a splash (a teaspoon or two) or sherry or white wine vinegar.
Spread the flavorful tomato mixture onto lightly grille crusty bread. Baguette or Spanish country bread works well.
Tips and Serving Suggestions
- With such simple ingredients, it’s important to use the best quality ingredients possible. You’ll want flavorful, ripe, juicy tomatoes here. Homegrown or locally grown tomatoes are preferable.
- Feel free to make the tomato topping hours in advance, but don’t top the bread until just before serving.
- Some people top the Pan con Tomate with Spanish jamon or anchovies, though being vegetarian, that’s not my style.
- Pan con Tomate goes well with other Spanish tapas and recipes such as this Spanish Cheese Board, Sangria, or Paella. This Mediterranean Lentil Salad would be great alongside too.
- 3-4 Ripe Tomatoes
- 3 tablespoons extra virgin olive oil, plus more (Spanish preferred)
- 2 cloves garlic, finely minced or grated
- 1 teaspoon sea salt
- freshly ground pepper to taste
- 4 Mini Baguettes (or 8 slices thick, crusty bread)
- 2 tablespoons Fresh Parsley (optional, for garnish)
- Flaky sea salt such as Maldon (optional)
- Using a box grater or Microplane, grate the tomatoes into a small bowl. Discard the tomato skin.
- To the tomato pulp, add olive oil, garlic, salt, and pepper. Stir to combine. Taste and adjust by adding more salt, pepper, or garlic.
- Divide the mini baguettes in halves and place them on a grill to toast them slightly. Alternatively, pop sliced bread under a broiler to toast lightly.
- Cover the cut side of the bread with the tomatoes. Drizzle with a bit more olive oil and garnish with fresh parsley. Add a small pinch of flaky salt on top.
- Serve immediately.
You can make the tomato mixture hours in advance, but don't top the bread with it until just before serving.
Feel free to use any rustic bread you like or have on hand. Ciabatta, or other Italian, French, or Spanish country bread works well. Avoid using pre-sliced sandwich bread.
If you would like a bit of acidity, add a good splash of sherry vinegar (3 tablespoons) to the tomato mixture.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 126
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.