Pan Con Tomate

Ingredients

• 9truss tomatoes
• 4 clovesgarlic
• to tasteflaky sea salt
• 5 ml, plus extra for the breadolive oil
• as neededgood-quality rustic bread, such as pane di casa

Instructions

1. 1

   Grate the tomatoes

   Grate the tomatoes on the largest holes of a box grater over a bowl. The pulp will collect in the bowl while the skins remain in your hand; discard the skins.

2. 2

   Strain the pulp

   Pour the grated tomatoes through a sieve into a clean bowl. Stir 30 ml of the tomato juice back into the pulp and drink the remaining juice if you like.

3. 3

   Season the tomatoes

   Stir in 5 ml of olive oil and a pinch of salt.

4. 4

   Top the bread

   Rub one side of the grilled bread with a raw garlic clove. Spoon the tomato mixture over it and finish with a sprinkling of flaky sea salt.

What is pan con tomate?

Pan con tomate means bread with tomato and is a familiar Spanish tapas, particularly associated with Catalonia, where it is also known as pa amb tomàquet. The basic combination is toasted or grilled bread, ripe tomato, garlic, olive oil and salt.

This version grates the tomatoes, making a juicy topping that settles into the bread. Its short ingredient list and quick preparation make it well suited to a starter or snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 3g protein, 12g carbs, 2g fat.

The bread supplies most of the carbohydrates, while the olive oil contributes most of the fat; the tomatoes add a little protein. To make this snack more balanced as a meal, serve it with a protein-rich accompaniment and vegetables.

Choose ripe tomatoes

Tomatoes: Use ripe truss tomatoes so their pulp is juicy and easy to grate. Grating leaves the skins behind, so there is no need to peel them first.

Bread: A rustic loaf such as pane di casa gives the topping a sturdy base. Cut slices that can hold the tomato without becoming difficult to pick up.

Grating and draining

Grating: Work over a bowl with the largest holes of a box grater, pressing the tomato flesh across the surface until you are left holding the skin.

Straining: Let the excess liquid pass through a sieve, then add 30 ml back to the pulp. This keeps the topping spoonable without making it unnecessarily watery.

Build the garlic flavour

Garlic: Rub a raw clove over the grilled side of the bread rather than mixing it into the tomato. The rough toast picks up the garlic flavour as you rub.

Olive oil: Stir 5 ml into the tomato mixture, then use extra on the bread as needed. Finish with flaky salt for a crisp, savoury note.

Serve while crisp

Bread: Grill the slices until they are toasted enough to support the topping. The recipe calls for grilled bread but does not specify a grilling time, so use the colour and crispness as your guide.

Assembly: Add the tomato mixture just before serving so the bread retains some crunch. Put the remaining flaky salt on top at the end.

Make it part of a meal

As a starter: Serve the slices on their own or alongside other tapas. They are also an easy lunchtime snack.

For a fuller plate: Pair the bread with a source of protein and a fresh salad or vegetables. Add the tomato topping to each slice shortly before eating.

Recipe notes & tips

• Use the largest holes on the box grater so the tomato pulp falls through while the skin stays behind.
• Keep a bowl beneath the grater to catch both pulp and juice.
• Return only 30 ml of tomato juice to the pulp, as directed, and reserve the rest.
• Rub the garlic over the grilled side while the bread is still easy to handle.
• Assemble just before serving to preserve the bread's crispness.

Variations

• Use sourdough: Toast sturdy sourdough slices for a tangy base.
• Add black pepper: Grind a little over the tomato topping before serving.
• Try a different oil: Use a good extra-virgin olive oil for a more pronounced olive flavour.
• Add fresh herbs: Scatter chopped parsley over the finished bread.
• Serve as a side: Offer the tomato-topped bread alongside a selection of tapas.

Common mistakes to avoid

• Using hard tomatoes: Choose ripe fruit so it grates into a juicy pulp.
• Grating on small holes: Use the largest holes to keep the process quick and leave the skins intact.
• Skipping the sieve: Strain off excess liquid, then return the specified 30 ml to the pulp.
• Overloading the bread: Spoon on enough tomato to cover the slice without swamping it.
• Assembling too early: Add the topping just before serving so the bread does not turn soggy.

How to store

This is best assembled and eaten straight away. If needed, refrigerate the grated tomato mixture in a covered container and use it within 1–2 days; keep the bread separate and grill it again before topping.

Frequently asked questions