Spanish Tomato Bread (Pan Con Tomate) Recipe
Spanish Tomato Bread (Pan Con Tomate) is one of those simple yet soul-satisfying dishes that instantly transports you to a sunny Spanish kitchen. Imagine crispy toasted bread kissed with ripe, juicy heirloom tomatoes, bright basil, robust garlic, and a generous drizzle of fragrant extra virgin olive oil. This dish captures the heart of Mediterranean flavors with minimal fuss, making it a beloved classic perfect for any time of day. If you love vibrant, fresh ingredients shining on rustic bread, this recipe for Spanish Tomato Bread (Pan Con Tomate) is an absolute must-try.
Ingredients You’ll Need
The beauty of Spanish Tomato Bread (Pan Con Tomate) lies in its simplicity, where each ingredient plays a starring role. From crunchy baguette to juicy tomatoes, every element contributes a distinct texture, vibrant color, or mouthwatering flavor that together create magic.
- Baguette or ciabatta bread: Use a crusty loaf for a perfect crunchy base that holds up well to toppings.
- Garlic cloves (4-5): Fresh, peeled garlic adds a wonderfully pungent aroma when rubbed on warm toast.
- Extra virgin olive oil (3-4 tablespoons, plus more for drizzling): The rich, fruity oil ties all flavors together and adds silkiness.
- Heirloom tomatoes (about 2 lbs or 3 tomatoes): Choose ripe, flavorful tomatoes for maximum juiciness and vibrant color.
- Flaky sea salt (about 2 tablespoons, more to taste): Maldon sea salt works beautifully here, giving each bite a perfect salty crunch.
- Fresh basil (1 cup, chopped): Sweet, bright basil adds freshness and herbaceous notes that lighten up the dish.
How to Make Spanish Tomato Bread (Pan Con Tomate)
Step 1: Prepare and Toast the Bread
Start by slicing your baguette into 2-inch pieces (or cut ciabatta into similar sizes). Brush the cut sides generously with extra virgin olive oil to help them toast beautifully. Then, toast the bread until golden and crisp using your preferred method—air fryer at 400F for 6-7 minutes, a quick broil for 2-3 minutes, or a 2-3 minute grill on the cut side. Each method imparts its own slight flavor nuance, so choose your favorite!
Step 2: Rub the Toast with Garlic
While the bread is still warm, take peeled garlic cloves and rub them all over the toasted sides. This simple step infuses the bread with bright, garlicky aroma that pairs perfectly with the sweetness of the tomatoes.
Step 3: Prepare the Tomato and Basil Mixture
Cut the tomatoes in half horizontally and grate the flesh over a large bowl using a box grater—this technique effortlessly separates the juicy pulp from the seeds. Don’t discard the tomato skins; finely chop them and stir them back into the pulp for added texture. Next, fold in the chopped fresh basil to add that fresh herbal burst that lifts the dish.
Step 4: Assemble the Spanish Tomato Bread
Arrange your garlic-rubbed toasts on a serving platter or board. Spoon generous amounts of the tomato and basil mixture onto each piece. Drizzle with extra virgin olive oil and sprinkle generously with flaky sea salt, making each bite perfectly balanced with flavor and crunch. Serve immediately to enjoy the toasts while still warm and crispy.
How to Serve Spanish Tomato Bread (Pan Con Tomate)
Garnishes
Adding garnishes is a wonderful way to elevate Spanish Tomato Bread (Pan Con Tomate). Consider topping with a few torn basil leaves for extra color and herbal fragrance, or a light dusting of freshly cracked black pepper for an added punch. A sprinkle of grated Manchego cheese can also be a delightful twist if you want to indulge.
Side Dishes
Spanish Tomato Bread shines alongside a variety of classic tapas or light meals. Serve with thinly sliced cured ham like Jamón Serrano, a simple green salad dressed with sherry vinegar, or a platter of olives and marinated vegetables. It also pairs brilliantly with chilled white wine or a sparkling cava for authentic Spanish vibes.
Creative Ways to Present
Try presenting Spanish Tomato Bread (Pan Con Tomate) on a rustic wooden board with small bowls of olive oil and flaky sea salt for guests to customize their bites. For a fun twist, use different heirloom tomato varieties in vibrant reds, oranges, and yellows to brighten up your platter visually. You can even make mini versions using small baguette slices for a delightful appetizer spread.
Make Ahead and Storage
Storing Leftovers
This dish is best enjoyed fresh, but if you have leftovers, keep the tomato mixture separate from the toasted bread. Store the tomato mixture in an airtight container in the refrigerator for up to two days. Toasts can be kept at room temperature for a few hours but are best not refrigerated to avoid sogginess.
Freezing
Freezing Spanish Tomato Bread (Pan Con Tomate) is not recommended because the texture of the toasted bread and fresh tomatoes will degrade significantly. For best results, prepare fresh and enjoy immediately.
Reheating
If you need to reheat the toasted bread, pop it briefly into a hot oven or toaster oven to restore the crispiness before adding the tomato topping. Avoid microwaving, as this will make the bread soggy and limp.
FAQs
Can I use other types of bread for Spanish Tomato Bread (Pan Con Tomate)?
Absolutely! While baguette and ciabatta are traditional, any rustic bread with a good crust and firm crumb works well. Just make sure to toast it properly to handle the juicy tomato topping.
Do I have to peel the tomatoes before grating them?
No need to peel the tomatoes. Grating the tomatoes with the skin adds extra texture and color. Just finely chop the skins and mix them back into the grated pulp for the best results.
What kind of tomatoes are best for this recipe?
Heirloom tomatoes are ideal because of their rich flavor and juiciness, but any ripe, flavorful tomatoes will work beautifully. Avoid watery or underripe tomatoes for better taste and texture.
Can I make Spanish Tomato Bread (Pan Con Tomate) vegan and gluten-free?
Yes! The recipe is naturally vegan as it uses plant-based ingredients. For a gluten-free version, substitute the bread with your favorite gluten-free artisan loaf or crackers.
How soon should I serve Spanish Tomato Bread after assembling?
Serve it immediately after assembling to enjoy the perfect contrast between the crunchy toasted bread and the fresh, juicy tomato mixture. Leftover assemblies tend to become soggy quickly.
Final Thoughts
Spanish Tomato Bread (Pan Con Tomate) is a celebration of simple, fresh flavors that never fail to impress. It’s the kind of dish you’ll find yourself craving once you experience that delightful balance of crispy toast, garlic, juicy tomatoes, and fragrant basil. So grab some crusty bread and ripe tomatoes, and give this timeless Spanish classic a try—you’ll be sharing it as your own favorite in no time!
Print
Spanish Tomato Bread (Pan Con Tomate) Recipe
- Total Time: 17 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Spanish Tomato Bread, or Pan Con Tomate, is a simple yet flavorful tapas dish featuring toasted bread rubbed with garlic and topped with fresh grated tomatoes, basil, olive oil, and flaky sea salt. This traditional Spanish recipe highlights the freshness of ripe heirloom tomatoes and the aromatic taste of basil, making it a perfect appetizer or snack that’s quick and easy to prepare.
Ingredients
Bread and Oil
- 1 baguette (or ciabatta bread)
- 3–4 tablespoons extra virgin olive oil (plus more to drizzle on top)
Garlic
- 4–5 cloves garlic (peeled)
Tomato Mixture
- 2 lbs heirloom tomatoes (about 3 medium tomatoes)
- 1 cup fresh basil (chopped)
- 2 tablespoons flaky sea salt (such as Maldon, more to taste)
Instructions
- Prepare the bread: Cut the baguette in half, then into 2-inch pieces. If using ciabatta, cut in half and then in half again to get 2-inch pieces. Brush the cut side of the bread generously with extra virgin olive oil.
- Toast the bread: Toast the bread pieces in an air fryer at 400°F for 6-7 minutes, or broil in the oven for 2-3 minutes, watching carefully to avoid burning. Alternatively, grill the bread for 2-3 minutes on the cut side until crisp and golden. Adjust time depending on bread thickness.
- Rub with garlic: Take peeled garlic cloves and rub the cut, toasted side of each bread piece generously so the garlic flavor infuses the bread.
- Prepare the tomato mixture: Cut the tomatoes in half horizontally. Using a large box grater, grate the tomatoes to release the flesh while leaving the skins behind. Finely chop the tomato skins and add them back into the grated tomato flesh.
- Add basil: Finely chop the fresh basil and stir it well into the grated tomato and skins mixture.
- Assemble the tomato bread: Lay the toasted bread out on a serving platter or board. Spoon the tomato and basil mixture generously onto each piece. Drizzle extra virgin olive oil over the top and sprinkle with flaky sea salt to taste.
- Serve immediately: Serve the Pan Con Tomate while the bread is still crisp and crunchy for the best texture and flavor experience.
Notes
- Choose ripe heirloom tomatoes for best flavor and freshness.
- Use good quality extra virgin olive oil to enhance the taste.
- Adjust the amount of garlic rubbed on the bread to your preference.
- Flaky sea salt like Maldon adds a lovely crunch and bursts of salty flavor.
- This dish is best served immediately to maintain bread crispness.
- For a gluten-free version, use gluten-free bread.
- Try adding a sprinkle of freshly ground black pepper or a few chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Toast / Grill
- Cuisine: Spanish
Nutrition
- Serving Size: 1 piece (approximately)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Spanish Tomato Bread, Pan Con Tomate, tomato bruschetta, Spanish tapas, easy appetizer, heirloom tomatoes, garlic bread
