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–+ servings
Pan con tomate on a white platter

Pan con Tomate (Spanish tomato bread)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4 slices
Author: Nico Pallotta

  • 4 slices crusty bread best if artisanal
  • 2 vine tomatoes ripe
  • extra virgin olive oil to taste
  • sea salt to taste
  • garlic rubbed on the bread, optional

  • Cut the bread into slices. Optionally, you can toast it and rub it with garlic.
    Hands with garlic on white bread and tomatoes

MODERN PAN CON TOMATE

  • Grate the tomatoes with the large holes of a box grater.
    Hands with grater and tomatoes
  • Season them with olive oil and salt.
    Pan con tomate grated tomatoes
  • Arrange tomato mixture on bread and serve.
    Pan con tomate with heirloom tomatoes on a white platter

TRADITIONAL PAN CON TOMATE

  • Cut the tomato in half and rub each half on a slice of bread until the tomato pulp is spread on the bread and you are left with the tomato peel.
    rubbing ripe tomatoes on bread slices
  • Season with olive oil and salt.
    Pan con tomate with mashed tomatoes
Nutrition information is an estimate for 1 slice of pan con tomate out of 4 slices.
STORAGE
Make ahead: pan con tomate does not store well because the bread quickly becomes soggy. However, you can make the tomato mixture up to 2 days early but only put it on the bread shortly before eating.
Refrigerator: keep the tomato mixture in an airtight container in the fridge for up to 3 days.
Freezer: this recipe is not suitable for freezing.
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