Go Back

Pan con Tomate

A simple yet delightful Spanish dish featuring crusty bread topped with ripe tomatoes and drizzled with olive oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Spanish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices of crusty bread such as baguette or ciabatta
  • 2 ripe tomatoes preferably heirloom
  • 2 cloves of garlic
  • Extra virgin olive oil for drizzling
  • Salt to taste
  • Pepper to taste (optional)

Equipment

  • Grill or grill pan
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Brush for olive oil

Method
 

  1. Start by slicing your bread into thick pieces.
  2. Heat your grill or grill pan over medium heat.
  3. Toast each slice of bread for about 2-3 minutes on each side, until golden brown and crispy.
  4. While the bread is toasting, cut the tomatoes in half.
  5. Use a box grater to grate the cut side of the tomatoes into a mixing bowl.
  6. Finely mince the garlic cloves and mix them into the tomato pulp.
  7. Drizzle in some extra virgin olive oil and add salt to taste.
  8. Take your toasted bread and generously spoon the tomato mixture over each slice.
  9. Drizzle a little more olive oil on top and sprinkle with pepper if desired.

Notes

Serve alongside Spanish olives for a tasty tapas spread.