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Pan con Tomate

A simple Spanish classic of crisp toasted bread rubbed with garlic and topped with juicy grated tomato, extra virgin olive oil, sea salt and black pepper. Perfect as a sharing starter, tapas dish or breakfast/brunch option.
Cooking Time
25 Minutes
Portions
10

Ingredients

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  •   kg Ripe tomatoes
  • ml Extra virgin olive oil
  •   Garlic cloves
  • g Salt & pepper
  •   thick slices Rustic sourdough or country loaf
  • g Basil Leaves

  • 1

    Step 1

    Cut the tomatoes in half and grate them using the coarse side of a box grater, holding the skin side in your hand. Discard the skins.
  • 2

    Step 2

    Alternatively, roughly chop the tomatoes and pulse briefly in a food processor to create a coarse, rustic texture.
  • 3

    Step 3

    Place the tomato into a sieve over a bowl and allow some of the excess liquid to drain for 5 minutes. Do not remove all the liquid, as it helps soak into the bread.
  • 4

    Step 4

    Stir through the olive oil, salt and black pepper. Taste and adjust the seasoning.
  • 5

    Step 5

    Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  • 6

    Step 6

    Arrange the bread slices on a baking tray and brush both sides lightly with olive oil.
  • 7

    Step 7

    Toast for 8–10 minutes, turning halfway through, until golden brown and crisp around the edges but still with some texture in the centre.
  • 8

    Step 8

    For a more traditional finish, the bread can also be toasted directly on a griddle or chargrill to create a light smoky flavour and attractive char marks.
  • 9

    Step 9

    While the toast is still warm, cut a garlic clove in half and gently rub the cut side over the surface of each slice. Use more or less garlic depending on the desired intensity.
  • 10

    Step 10

    Spoon a generous amount of the prepared tomato mixture over each slice of toasted bread.
  • 11

    Step 11

    Finish with a drizzle of extra virgin olive oil, a light sprinkling of sea salt and freshly ground black pepper.
  • 12

    Step 12

    Garnish with small basil leaves before serving.
  • 13

    Step 13

    Serve immediately while the bread is still crisp, either as individual portions or arranged on a large sharing board. Pan con tomate works particularly well as: A Spanish-inspired tapas starter A sharing dish or bar snack Part of a Mediterranean breakfast or brunch An accompaniment to cured meats, Manchego and olives A side for grilled fish or meat

Ingredients

Increase Portion Size

  •   kg Ripe tomatoes
  • ml Extra virgin olive oil
  •   Garlic cloves
  • g Salt & pepper
  •   thick slices Rustic sourdough or country loaf
  • g Basil Leaves

Our amazing products used in this recipe

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Country Range Extra Virgin Olive Oil 3 x 5 ltr

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