Pan Con Tomate (Spanish Tomato Toast) Recipe – Spanish Special
Pan con Tomate recipe is a beloved Spanish breakfast and tapa that celebrates simple, vibrant flavors. Fresh, sun-ripened tomatoes are grated or rubbed directly onto toasted crusty bread, then seasoned with garlic, a drizzle of extra virgin olive oil, and a sprinkle of salt. This bright, rustic preparation offers authentic Mediterranean charm and makes the perfect quick snack, breakfast, or light appetizer any time of day.
- Prep Time15 min
- Total Time15 min
Pan con Tomate (Spanish Tomato Toast) Ingredients :
- 4 slices of whole wheat bread
- 2 salad tomatoes
- 1/4 teaspoon salt
- 1 clove of garlic, peeled and halved
- Optional: Extra virgin olive oil, to taste
- Optional: Chopped fresh parsley
How to Make Pan con Tomate (Spanish Tomato Toast)
Toast the bread using a toaster, skillet, or oven.
Halve the tomatoes and grate them using a box grater, ensuring to discard the stem and skins. Alternatively, you can rub the tomatoes directly onto the bread (removing the stems and skins) or use an immersion blender for the tomato mixture (excluding only the stems).
Transfer the grated tomato into a small bowl, add salt, and mix thoroughly.
Rub the raw garlic over the toasted bread slices, using one clove to make 4 to 8 toasts. Remove and discard the garlic afterwards.
Spoon the tomato mixture onto each slice of bread, optionally drizzling with extra virgin olive oil (about 1/4 to 1/2 teaspoon per toast) and adding chopped fresh parsley if desired.
Serve immediately. For best results, enjoy fresh; store any remaining tomato mixture in a sealed container in the refrigerator for 3 to 4 days.
Recipe Notes:
Use ripe, juicy tomatoes for the most flavorful and moist topping.
Crusty bread like baguette or rustic loaf holds up better and provides great texture.
Toast the bread until lightly crisp so it remains sturdy under the tomato.
Garlic rub—rub the warm toast with a halved clove of garlic for just the right hint of aroma.
Drizzle high-quality extra virgin olive oil to enhance flavor and add richness.
Season with a pinch of fine salt to balance the acidity of the tomato.
Optional fresh parsley adds a burst of color and mild herbal brightness.
Best enjoyed immediately, but any leftover tomato mixture can be refrigerated for up to 3–4 days.
