Name: Spanish Tomato Bread (Pan Con Tomate) Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Spanish
Ingredients: 1 baguette (or use ciabatta bread); 4-5 cloves garlic (peeled); 3-4 tablespoons extra virgin olive oil (more to drizzle on top); 2 lbs heirloom tomatoes (about 3 tomatoes); 2 tablespoons flaky sea salt (more to taste, Maldon sea salt recommended); 1 cup basil (chopped)

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Introduction

Spanish Tomato Bread, or Pan Con Tomate, is a simple yet flavorful dish that captures the essence of fresh tomatoes, garlic, and olive oil on crusty bread. Perfect as an appetizer or snack, it highlights the vibrant taste of ripe heirloom tomatoes.

The image shows several toasted bread slices on a white marbled surface, some topped with a chunky tomato and green herb mix that appears juicy and fresh while other slices show a golden-brown crunchy texture with melted butter or oil. The tomato topping is bright red with bits of green herbs scattered on top, adding color contrast. A white bowl filled with the same tomato mixture is partly visible in the upper right corner. Fresh green basil leaves rest beside the toast slices, adding a touch of brightness and freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baguette (or use ciabatta bread)
4-5 cloves garlic (peeled)
3-4 tablespoons extra virgin olive oil (plus more to drizzle on top)
2 lbs heirloom tomatoes (about 3 tomatoes)
2 tablespoons flaky sea salt (more to taste, such as Maldon sea salt)
1 cup basil (chopped)

Instructions

Step 1: Cut the baguette in half, then slice into 2-inch pieces. If using ciabatta, cut it in half, then in half again to create similar-sized pieces. Brush the cut sides with olive oil.
Step 2: Toast the bread by air frying at 400°F for 6-7 minutes, broiling for 2-3 minutes (watch closely to prevent burning), or grilling the cut side for 2-3 minutes. Adjust time as needed based on bread type and thickness.
Step 3: Rub the peeled garlic cloves generously over the toasted side of each bread piece.
Step 4: Cut the tomatoes in half horizontally. Grate the tomato flesh using a large box grater, leaving the skins behind. Finely chop the skins and mix them back into the grated tomato.
Step 5: Finely chop the fresh basil and stir it into the tomato mixture.
Step 6: Arrange the toasted bread slices on a platter. Spoon the tomato and basil mixture onto each piece, drizzle with extra virgin olive oil, and sprinkle generously with flaky sea salt.
Step 7: Serve immediately to enjoy the bread while it’s still crunchy and fresh.

Tips & Variations

Use extra ripe, flavorful tomatoes for the best taste and juiciness.
For a smoky twist, grill the bread on a barbecue instead of air frying or broiling.
Try adding a touch of crushed red pepper flakes or a drizzle of balsamic vinegar for extra depth.
If fresh basil isn’t available, substitute with fresh oregano or parsley to change up the flavor.

Storage

Pan Con Tomate is best enjoyed fresh. If you need to store leftovers, keep the tomato mixture separate from the toasted bread and refrigerate both in airtight containers for up to 1 day. Re-toast the bread before serving to restore its crunch, and add fresh tomato mixture just before eating.

How to Serve

The image shows several pieces of toasted bread, each cut into small rectangles. Some pieces have a golden-brown, crispy texture with visible holes, while others have a chunky tomato mixture spread on top, made of bright red tomatoes and small green basil pieces. Fresh green basil leaves are placed around the toasts. A white speckled bowl in the upper right corner holds more of the tomato mixture, showing a thick, juicy texture with bits of herbs. All items are placed on a light parchment paper over a white marbled surface, creating a fresh, simple, and inviting scene. 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 for Pan Con Tomate?

Yes, any crusty bread like sourdough or country-style bread works well. The key is to have a sturdy bread that toasts nicely and holds the tomato mixture without becoming soggy too quickly.

Is it necessary to grate the tomatoes?

Grating the tomatoes helps create a juicy, smooth texture that soaks into the bread, making it more delicious. You can also finely chop tomatoes if you prefer a chunkier topping, but grating is traditional.