Pan con tomate (or bread with tomato) is a simple and versatile Spanish dish made with bread, ripe tomatoes, garlic and extra virgin olive oil.
It is a mainstay of Spanish tapas culture and sometimes served as a breakfast dish, either on its own or topped with a wide array of ingredients, from jamón or anchovies, to piquillo peppers or tuna. We love the versatility of pan con tomate as a base for the delicious ingredients Spain has to offer.
To make pan con tomate, slice some some good bread, we like to use a baguette, then grill it or toast it. Peel a clove of garlic and rub it over the toasted bread.
Slice a juicy tomato in half (the more ripe it is, the better) and rub it across the bread as well, squeezing the pulp onto the bread. Finally drizzle with some good extra virgin olive oil and sprinkle with salt.
Our favourite toppings for pan con tomate include:
Que aproveche!