Pan con Tomate
Toasted bread rubbed with garlic and ripe tomato, then finished with olive oil and flaky salt.
Prep
10 minutes
Cook
5 minutes
Level
Easy
Serves
4
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Instructions
- 1
Toast thick slices of bread until crisp at the edges.
- 2
Cut garlic in half and lightly rub it over the warm toast.
- 3
Halve tomatoes and rub the cut sides into the bread until juicy.
- 4
Drizzle generously with olive oil.
- 5
Finish with flaky salt and black pepper.
Tips
Use very ripe tomatoes because they are the main flavor.
Toast bread firmly so it can hold the tomato juices.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store grated tomato separately for up to 1 day.
- Keep toasted bread uncovered at room temperature so it stays crisp.
Substitutions
- Use cherry tomatoes when large tomatoes are not ripe.
- Use sourdough, ciabatta, or a baguette.
What to Serve With
- Serve with olives, manchego, or tortilla espanola.
- Pair with grilled shrimp or a simple salad.
Common Mistakes
- Do not use pale, firm tomatoes; the bread will taste flat.
- Do not add tomato too early or the toast will become soggy.
Recipe FAQ
Can I grate the tomato instead?
Yes. Grating tomatoes into a bowl makes the topping easier for a crowd.
Can I make it ahead?
Toast the bread ahead, but add tomato and oil right before serving.
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