Pan con Tomate is the Spanish tomato toast of your dreams. It’s simple, insanely delish, and the best way to use up peak-season tomatoes in five minutes or less. It also makes an incredible snack or appetizer that feels elevated but it silly easy!
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Why I Love This Recipe
Pan con Tomate, which literally means “bread with tomato,” is one of Spain’s most iconic dishes, especially in the Catalonia region. It’s proof that when you start with incredible ingredients, you don’t need to overthink things - that's always the name of the game here on WGC. All you need is hearty, crusty bread, juicy ripe tomatoes, a clove of garlic, a glug of olive oil, and flaky sea salt. That’s it. The result is something bold, bright, and perfectly balanced... it's crispy, juicy, savory, and a little tangy if you add a splash of vinegar or lemon. It works for breakfast, a snack, a light lunch, or the ultimate tapas party starter.
This recipe dates back to at least the 18th century in rural Catalonia, where farmers would use day-old bread and rub it with tomato to soften it and stretch ingredients. What started as a humble peasant dish became a staple across Spain, and is now served pretty much everywhere in Spain from high end restaurants to super casual hole in the wall cafes. And while the ingredients stay simple, every cook puts their own spin on it—some rub the tomato directly on the bread, others grate it, and some add toppings like anchovies, cheese, or cured ham.
What I also love is how communal and relaxed it feels. In Spain, Pan con Tomate is often served deconstructed at the table, grilled bread stacked high, a bowl of grated tomato, a pile of garlic cloves, a bottle of olive oil, so everyone can build their own. It’s hands-on and unfussy, which makes it perfect for entertaining. There’s just something about sharing a dish like this that brings people together.
Ingredients & Substitutions
- Ciabatta or any hearty rustic bread
- Ripe tomatoes (heirloom preferred - just smell them and ensure they SMELL like a summer tomato - this is key)
- Garlic (worth mentioning, peel it yourself, don't buy the pre-peeled kind, especially for this recipe when there are so few ingredients)
- Olive oil
- Flaky salt
- Lemon or red wine vinegar (optional but encouraged)
How to Make
Slice the bread in half lengthwise, then cut into 2-inch wide pieces. Brush the cut sides with olive oil. Grill or toast until golden and crisp.
Cut the tips off the tomatoes and grate them using the large holes of a box grater. Discard the skins. Season the tomato pulp with flaky salt and a splash of lemon juice or vinegar if using.
Rub the cut side of garlic directly onto the hot toasted bread. Spoon the tomato mixture on top, drizzle with a little extra olive oil, and serve the Pan con Tomate immediately.
Tips & Tricks
- Pan con Tomate is all about the ingredients. Use the best bread and juiciest tomatoes you can find.
- Traditionally, the tomato is rubbed directly onto the bread, but grating the tomato and spooning it on top keeps things less messy and more flavorful.
- Grilling the bread adds smoky depth, but a toaster or oven broiler works too.
- Rubbing garlic directly onto the hot toast is a non-negotiable, it gives a subtle punch.
- Serve Pan con Tomate immediately so the bread stays crispy underneath that juicy tomato topping.
FAQ's
What does Pan con Tomate mean?
It’s Spanish for “bread with tomato,” and it’s a traditional Catalan recipe that dates back centuries.
Can I use a different kind of bread?
Yes. Any crusty, hearty bread will work: sourdough, baguette, or a rustic country loaf.
Can I prep anything ahead of time?
Yes, the tomato mixture can be grated and seasoned a few hours ahead. Just store it in the fridge and bring to room temp before serving.
Can I add anything else?
Totally. Try a swipe of ricotta or burrata, a sprinkle of chopped basil, thinly slice jamon, or even anchovies for a salty hit.
Similar Recipes
Pan con Tomate
Ingredients
- 1 loaf ciabatta or any other hearty rustic bread
- 3 large ripe tomatoes heirlooms preferred
- olive oil
- 1 clove garlic sliced in half
- flaky salt to taste
- 2 teaspoons red wine vinegar or lemon juice, to taste
Instructions
- Slice the bread in half lengthwise, then cut into 2-inch wide pieces. Brush the cut sides with olive oil. Grill or toast until golden and crisp.
- Cut the tips off the tomatoes and grate them using the large holes of a box grater. Discard the skins. Season the tomato pulp with flaky salt and a splash of lemon juice or vinegar if using.
- Rub the cut side of garlic directly onto the hot toasted bread. Spoon the tomato mixture on top, drizzle with a little extra olive oil, and serve immediately.
