This Pan Con Tomate Recipe makes the most of ripe, juicy heirloom tomatoes with just a few simple ingredients. I spoon them over crisp garlic toast with fresh basil, good olive oil, and plenty of flaky sea salt.
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Why This Recipe Works
I love this Pan Con Tomate when summer tomatoes are ripe, juicy, and full of flavor.
- Fresh Tomato Flavor: Grating heirloom tomatoes creates a juicy, textured topping that keeps their fresh flavor front and center. It’s a simple way to celebrate tomatoes, just like my Tomato Gazpacho.
- Crispy and Juicy: The toasted baguette stays crisp underneath the soft, juicy tomatoes. Serving it right away gives you that contrast in every bite.
- Big Flavor, Simple Ingredients: Fresh garlic, basil, extra virgin olive oil, and flaky sea salt are all you need to bring out the sweetness of ripe tomatoes.
- Easy to Make: You can toast the bread in the air fryer, under the broiler, or on the grill. With only six ingredients, this is an appetizer I can put together quickly.
- Made for Sharing: I love arranging these tomato toasts on a platter for tapas night or a summer gathering. For another fresh tomato dish that’s great for sharing, try my Flaky Tomato Tart.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Baguette – A crusty baguette gives the pan con tomate a sturdy, crunchy base that holds up to the juicy tomatoes. Ciabatta or another rustic bread works well too.
- Garlic – Fresh peeled garlic is rubbed directly onto the warm toast, giving the bread plenty of savory garlic flavor without needing to mince it.
- Extra Virgin Olive Oil – Olive oil helps the bread turn crisp and golden, then gets drizzled over the finished toast for richness. I recommend using a good-quality extra virgin olive oil since its flavor really comes through.
- Heirloom Tomatoes – Ripe heirloom tomatoes are sweet, juicy, and easy to grate into a fresh topping. Beefsteak or ripe cherry tomatoes are good substitutes when heirlooms aren’t available.
- Fresh Basil – Chopped basil adds a fresh, herby flavor that pairs perfectly with the tomatoes, garlic, and olive oil. You can leave it out for a more traditional pan con tomate.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Slice the bread: Cut the baguette or ciabatta into 2-inch pieces and brush the cut sides with olive oil.
- Toast until crisp: Air-fry, broil, or grill the bread until golden and crunchy.
- Add the garlic: Generously rub the toasted sides of the bread with the peeled garlic cloves.
- Grate the tomatoes: Grate the tomato flesh, finely chop the remaining skins, and combine them in a bowl.
- Mix in the basil: Add the chopped basil to the grated tomatoes and stir to combine.
- Top and serve: Spoon the tomato mixture onto the toasts, drizzle with olive oil, sprinkle with flaky sea salt, and serve immediately.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Bread Options: I usually reach for a crusty baguette, but you can also use ciabatta or another sturdy rustic loaf. I like thicker pieces because they hold up better under the juicy tomatoes.
- Tomato Swaps: I love heirloom tomatoes when they’re in season, but ripe beefsteak or cherry tomatoes work too. I always choose the ripest tomatoes I can find.
- Cheese Options: I like adding a little grated Manchego or Parmesan when I want something more savory. You can sprinkle it over the tomatoes right before serving.
What to Serve with Pan Con Tomate
Appetizers
- For a shareable appetizer spread, we love serving pan con tomate with Whipped Feta Lemon Dip with Roasted Tomatoes and Prosciutto and Melon.
- When we want a larger snack table, Fresh Pico de Gallo and Crab Spinach Artichoke Dip are easy additions alongside the crisp tomato toasts.
Main Dishes
- For a Mediterranean-inspired dinner, we serve pan con tomate before Easy Pan-Fried Romesco Shrimp or One-Pot Mediterranean Chicken and Orzo.
- These fresh tomato toasts also make an easy starter for pasta night with Penne Alla Vodka Sauce Recipe or Pasta with Burrata.
FAQs
Pan con tomate is a Spanish tomato bread closely associated with Catalonia, where it is known as pa amb tomàquet. It combines crusty bread, ripe tomatoes, garlic, olive oil, and salt, while this version also includes fresh basil.
A crusty baguette or ciabatta works especially well because it can hold the juicy tomato topping without falling apart. Other sturdy, rustic breads are good options too.
Grating creates a soft, juicy tomato pulp that spreads easily over the crunchy bread. Use the large holes of a box grater, then finely chop the remaining skins and mix them back into the tomatoes.
Yes, you can prepare the tomato and basil mixture up to 1 day ahead and keep it covered in the refrigerator. Slice the bread and peel the garlic ahead as well, but wait to toast and assemble everything until serving.
Toast the bread until nicely crisp and don’t add the tomato mixture until just before serving. Once assembled, serve the pan con tomate right away for the best texture.
It is best to store the tomato mixture separately in an airtight container in the refrigerator for up to 1 day and keep the bread at room temperature. Assembled pieces will become soggy, so they are best eaten right away and are not suitable for freezing.
More Tomato Recipes You’ll Enjoy
- Tomato Bisque Recipe with Fresh Tomatoes – This Tomato Bisque Recipe with Fresh Tomatoes is a creamy and easy one-pot meal that pairs perfectly with a grilled cheese on the side.
- Roasted Tomato Soup – This roasted tomato soup is perfect when the weather is cold! It’s ready in under an hour and features the rich flavors of Campari tomatoes.
- Tomato and Onion Salad – This Tomato and Onion Salad is a light and flavorful side made with just 5 ingredients. The tomato vinaigrette ties it all together!
- 5-Ingredient Tomato Vinaigrette – 5-Ingredient Tomato Vinaigrette is a quick and easy dressing for salads, grilled meat, pasta salad, and more. It’s your new summer staple!
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Pan Con Tomate (Spanish Tomato Bread)
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 tabslespoons flaky sea salt, more to taste (I use maldon sea salt)
- 1 cup basil, chopped
Instructions
- Cut a baguette in half and then into 2 inch pieces. Brush with olive oil on the cut side of the bread. If using ciabatta, cut in half and then in half again, you want to have 2 inch pieces.
- Toast the bread in the air fryer for 6-7 minutes at 400F, or broil for 2-3 minutes (watch closely not to burn), or grill the bread for 2-3 minutes on the cut side. (Toasting/baking time will totally depend on the type and thickness of your bread.)
- Take the cloves of garlic and rub generously on the cut-side of the bread all over.
- Cut the tomatoes in half horizontally and grate on a large part of a box grater, leaving the skins. Finely chop the skins and mix into the grated flesh.
- Finely chop the fresh basil and add to the tomatoes, mix to combine.
- Lay the toasts out on a platter or board, add a few spoonfuls of the tomato and basil mixture, drizzle with extra virgin olive oil and generously sprinkle with flaky sea salt.
- Serve immediately while they’re still crunchy.
Notes
- Use the ripest tomatoes you can find. Ripe heirloom or beefsteak tomatoes grate easily and give you the juiciest, most flavorful topping.
- Pick sturdy bread. A crusty baguette or ciabatta holds up better once the tomato mixture is spooned on top.
- Toast the bread well. A crisp, golden surface helps prevent the juicy tomatoes from making the bread soggy too quickly.
- Watch the broiler closely. Bread can brown quickly, so check it often during the 2 to 3 minute cooking time.
- Rub garlic onto warm toast. The heat and rough surface of the bread help release the garlic’s flavor without needing to mince it.
- Use the large holes of a box grater. This gives the tomatoes a pulpy texture that spreads easily while keeping some body.
- Choose good olive oil. Extra virgin olive oil is a key flavor here, so use one you enjoy enough to drizzle generously over the finished toast.
- Add flaky salt last. Sprinkling it over the assembled bread gives you better control of the seasoning and adds a delicate crunch.
- Assemble right before serving. Keep the tomato mixture and toast separate until you’re ready to eat so the bread stays crisp.
- Prep ahead for entertaining. Make the tomato mixture up to 1 day ahead and refrigerate it, then toast the bread, rub it with garlic, and assemble just before serving.
Shari
Easy and delicious!!!! I had it on cibatta.
lena gladstone
So happy that you enjoyed the recipe, it’s the perfect tomato summer recipe.
Kaneez
Delicious – thank you for such a nice recipe of Spanish Tomato Bread and easy to prepare !
lena
I am so happy to hear that Kaneez. It’s a favorite of mine.
Kristina
This was the yummiest tomato appetizer I’ve had in the longest time. So fragrant and fresh. Perfect for the summer with all the tomatoes in season.