Name: Pan con Tomate Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Spanish
Ingredients: 3 large Roma tomatoes (or 3 small beefsteak tomatoes); Kosher or sea salt, to taste; Extra virgin olive oil, for drizzling; 1 loaf ciabatta (or similar style loaf, or buns); 1 large garlic clove, halved lengthwise; Flaky salt (such as Maldon), for sprinkling

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Introduction

Pan con Tomate is a simple yet flavorful Spanish tapa featuring fresh tomato pulp spread on toasted bread. This easy recipe highlights the vibrant taste of ripe tomatoes, garlic, and olive oil—perfect for a quick snack or appetizer.

Two square toasted bread slices sit on a white plate with a black rim, each topped with a vibrant red tomato spread that has a slightly chunky texture and visible seeds. There is a drizzle of golden olive oil on both the toast and the plate, adding a shiny finish. A silver spoon with an ornate handle lies on the right side of the plate, holding a small amount of the red tomato spread dripping with olive oil. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Roma tomatoes (or 3 small beefsteak tomatoes)
Kosher or sea salt

1 loaf ciabatta (or similar style loaf, or buns)
1 large garlic clove (halved lengthwise)

Extra virgin olive oil
Flaky salt (such as Maldon)

Instructions

Step 1: Preheat your oven to 425 degrees F.
Step 2: Cut off the top end of the tomatoes. Using a box grater placed over a large bowl, grate the cut side of the tomatoes against the large holes, extracting the pulp while leaving the peel behind.
Step 3: Drizzle the grated tomato pulp with some olive oil and season with a few pinches of kosher or sea salt. Set aside.

Step 4: Slice the ciabatta loaf horizontally lengthwise, then cut into 4-inch pieces. If using a different loaf, cut thick slices to hold the tomato topping well.
Step 5: Toast the bread pieces in the oven until golden and crispy, about 8 to 12 minutes. Watch closely as times may vary depending on bread type and thickness.
Step 6: Rub the top surface of the warm toasted bread with the cut sides of the garlic clove.

Step 7: Spoon the tomato pulp over each slice, drizzle with more olive oil, and sprinkle with flaky salt. Serve immediately.

Tips & Variations

Use the ripest tomatoes you can find for the best flavor; plum tomatoes work well too.
For a smoky touch, try grilling the bread instead of toasting in the oven.

Add a sprinkle of freshly ground black pepper or a few basil leaves for extra freshness.

Storage

Pan con Tomate is best enjoyed immediately while the bread is crisp. If you must store leftovers, keep the tomato pulp and toasted bread separately in airtight containers in the refrigerator for up to 1 day. Re-toast the bread before serving and spread with fresh tomato pulp.

How to Serve

The image shows a tray with several square pieces of toasted bread, some spread with bright red, chunky tomato sauce and some left plain with a light drizzle of olive oil, all arranged loosely on a worn metal tray. A white bowl filled with extra tomato sauce sits at the top right of the tray, with a silver spoon resting next to it, partially coated with the sauce. The toasted bread has a rough texture with visible air holes, and the vibrant tomato sauce looks fresh with small bits and seeds. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, other crusty breads like baguette or sourdough work well, but ciabatta is preferred for its texture and ability to hold the topping.

Can I prepare the tomato mixture in advance?

Yes, you can grate and season the tomato pulp a few hours ahead and keep it refrigerated. Bring it to room temperature before spreading on the bread for best flavor.