Our favorite breakfast, snack, or anytime food is Spanish Pan con Tomate, with perfectly toasted bread topped with garlic, tomato, olive oil and sea salt. It’s simply delicious!

Pan con Tomate with slices of toasted baguette then topped with a tomato olive oil mixture with sprinkled flake salt. Ready to enjoy.

Pan con Tomate is Spain’s favorite breakfast, and my favorite tapa!

Before my Spaniard friends come after me, I must clarify that there are two ways to make delicious Pan con Tomate (tomato bread), and my favorite version isn’t the authentic one! Let me explain…

In the Catalonia region of Spain, the authentic way to make it is by generously rubbing the flesh of a peñar or azucar tomato all over toasted garlic bread, then drizzle with EVOO and a crack of sea salt. But our family loves the tomato topping so much that we like to grate the tomato flesh into a bowl and drizzle with EVOO and a pinch of sea salt, so that we can add a big scoop of this tomato mixture onto toasted garlic bread. DELICOUS!

This Pan con Tomate recipe has become a true staple in our home since we moved to Barcelona. It’s simple but the flavor and combination with the toasted bread is absolutely delicious!

Don’t miss my other Spanish recipes like Spanish Lentil Stew, Paella and Tortilla de Patata.

How to make Pan con Tomate:

Grate Tomatoes: Cut tomatoes in half and use the large holes of the box grater to grate the inside tomato flesh into a bowl (stop grating when you’re only left with the outer tomato skin). Drizzle olive oil into the bowl with grated tomato. Add a pinch of salt. Set aside.

Toast Bread: Heat a skillet over medium heat. Drizzle a little olive oil into the pan. Add bread slices and cook until toasted on both sides, flipping once. Remove to a plate.

Garlic: Cut a large garlic clove in half and rub the raw garlic on top of the toasted bread. Spoon grated tomato mixture on top. Drizzle with a little more olive oil and pinch of flake salt, if desired. Enjoy immediately!

Optional: Serve this Spanish tomato bread with a piece of thinly sliced jamón on top, or fresh chopped parsley or basil.

Two images showing slices of baguette toasted in a pan to make authentic Spanish Pan con Tomate (Spanish Tomato Bread) then after the tomato mixture is added and it's ready to serve.

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Pan con Tomate

Pan con Tomate is our favorite breakfast and tapa in Spain, and we will never get sick of it! Toasted garlic bread topped with tomato, olive oil mixture and flakey salt; It's simply delicious!

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Author Lauren Allen

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Spanish

Servings 4

Calories 212

Cost 5

Prep 5

Cook 5

Total 10

Save Recipe

Ingredients

▢ 1 loaf crusty baguette* cut into thick slices
▢ 4 medium Campari tomatoes* or 2 large vine tomatoes
▢ 1 Tablespoon + more for pan extra virgin olive oil*
▢ pinch flakey sea salt , (maldon or fleur de sel)
▢ 1 clove garlic

Instructions

Grate Tomato flesh: Cut tomatoes in half and use the large holes of the box grater to grate the inside tomato flesh into a bowl (stop grating when you’re only left with the outer tomato skin).
Season: Drizzle olive oil into the bowl with grated tomato. Add a pinch of salt. Set aside.
Toast Bread: Heat a skillet over medium heat. Drizzle a little olive oil into the pan. Add bread slices and cook for a minute or two on both sides, until toasted. Remove to a plate.
Assemble: Cut a large garlic clove in half and rub the raw garlic on top of the toasted bread. Spoon grated tomato mixture on top. Drizzle with a little more olive oil and salt, if desired. Serve immediatly.
For a true Spanish breakfast, serve with a slice of Spanish omelette on the side.

Notes

Yield: 4 large slices, or 8 small slices. Serving Size: 1 large slice.

Bread: A good quality artisan bread is important. Day old bread works great, since the bread is toasted and topped with a wet tomato mixture that will get soaked up into the bread. If using a skinny baguette, this recipe will work for about 8 thick slices, or use 4 slices of wider artisan bread.

Tomato: Peñar or Azucar tomatoes are authentic. In the USA the closest substitute is campari tomatoes. Any good quality, ripe tomatoes will work!

Olive Oil: use a high quality extra virgen olive oil (Spanish olive oil if possible, like this one).

Add ham! Optionally, you could serve thinly sliced jamón iberico or serrano or even prosciutto on top. A fried egg, or fresh chopped parsley or basil would be delicious too.

Nutrition

Calories: 212kcalCarbohydrates: 34gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 391mgPotassium: 296mgFiber: 2gSugar: 5gVitamin A: 758IUVitamin C: 13mgCalcium: 76mgIron: 2mg

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