This traditional Spanish dish, also known as Pa amb Tomàquet in Catalonia, is a staple in Spanish homes and tapas bars alike. It’s made with just a handful of ingredients—ripe tomatoes, rustic bread, garlic, olive oil, and salt.
This is a go-to snack or side dish, especially on busy days when you want something fresh and flavorful without spending too much time in the kitchen. Whether you serve it for breakfast, as an appetizer, or alongside a meal, this dish is a winner every time!
If you love the fresh, simple flavors of Pan con Tomate, you’ll definitely want to try my Classic Mediterranean Bruschetta and Stuffed Peppers Recipe! They make the perfect appetizers or light meals for any occasion.
Ingredients
- Ciabatta Bread - The perfect base for Pan con Tomate.
- Garlic - A flavor booster giving a bold, aromatic kick.
- Medium Tomatoes - Create a smooth, slightly pulpy mixture adding a burst of fresh, sun-kissed flavor.
- Virgin Oil - Enhances the tomatoes' natural sweetness and adds a velvety texture to each bite.
- Salt - Elevates the flavors and balancing the dish perfectly.
- Black Pepper - Enhancing the overall depth of flavor.
- Fresh Basil - Adds a fragrant, slightly sweet, and peppery note that complements the tomatoes.
See recipe card for quantities.
How to Make Spanish Pan con Tomate
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Cut the ciabatta loaf in half lengthwise, then cut each half into smaller pieces if needed.
Brush the cut sides well with olive oil. Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred around the edges.
Cut the top off the tomatoes and discard it. Grate the flesh side of the tomatoes using the largest holes of a box grater into a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the extra liquid. Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
Once the bread comes out of the broiler and is still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the amount to your taste.
Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
Drizzle with olive oil and garnish with freshly chopped basil.
Serve immediately for the best flavor and texture.
Hint: Use vine-ripened tomatoes, fresh ciabatta or rustic bread, and good-quality extra virgin olive oil for the best flavor. It makes all the difference!
Substitutions & Variations
If you don’t have ciabatta, try sourdough, baguette, or any crusty artisan bread.
You can add cheese by sprinkling Manchego or Parmesan on top for a delicious, salty bite.
For extra toppings, try thinly sliced Jamón Serrano (Spanish ham) or anchovies for a more traditional twist.
If you don't have basil, fresh thyme or oregano can be used for a different flavor.
Instead of raw garlic, you can rub roasted garlic on the bread for a mellower, slightly sweet taste.
💭Crucial Success Tips
Use ripe, in-season tomatoes for the best natural sweetness and flavor. If they’re underripe, the dish won’t have the same rich taste.
Don’t skip the draining step when grating the tomatoes—too much liquid can make the bread soggy.
Rub the garlic while the bread is still warm to infuse the best flavor.
Serve immediately! Pan con Tomate is best enjoyed fresh before the bread absorbs too much moisture.
FAQ
No, it’s best enjoyed fresh, but you can grate the tomatoes and store them in the fridge for up to 24 hours. Assemble just before serving to keep the bread crisp.
Fresh tomatoes are ideal, but if you must use canned, go for high-quality whole peeled tomatoes and drain them well before mashing.
Absolutely! Just use your favorite gluten-free rustic bread.
📖 Recipe
Spanish Pan con Tomate
Pan con Tomate is a classic Spanish tapa featuring toasted ciabatta brushed with olive oil and rubbed with garlic. It's topped with a vibrant mixture of grated tomatoes, seasoned with sea salt and black pepper, and finished with a drizzle of olive oil and a garnish of fresh basil. The result is a simple yet flavorful dish with a perfect balance of crunch, freshness, and rich, savory taste.
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves, peeled
- 2 ripe medium tomatoes (preferably vine-ripened)
- 4 tablespoons extra virgin olive oil, plus more for brushing
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Cut the ciabatta loaf in half lengthwise, then cut each half into smaller pieces if needed.
- Brush the cut sides well with olive oil. Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred around the edges.
- Cut the top off the tomatoes and discard it. Grate the flesh side of the tomatoes using the largest holes of a box grater into a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the extra liquid. Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste. - Once the bread comes out of the broiler and is still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the amount to your taste.
- Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
- Drizzle with olive oil and garnish with freshly chopped basil.
- Serve immediately for the best flavor and texture.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 471mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 7g
How to Store Spanish Pan con Tomate
Store the grated tomato mixture separately in an airtight container in the fridge for up to 24 hours.
Keep the toasted bread at room temperature in a paper bag for up to a few hours, but avoid sealing it in plastic, as it can become chewy.
Assemble just before serving to keep the bread crisp!
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