Pan con Tomate

Ingredients

• 1 loaf, cut into 1.5-cm thick slicessourdough bread
• 500 gbaby Roma or vine tomatoes
• 4 cloves, bruisedgarlic
• to tasteextra virgin olive oil
• 1–2 Tbsp (15–30 ml)sherry
• a sprinklingsugar
• to tastesalt

Instructions

1. 1

   Toast the bread

   Toast the bread slices in a dry griddle pan, turning once, until golden and charred on both sides.

2. 2

   Cook the tomatoes

   Meanwhile, heat a dash of olive oil in a separate pan over high heat. Flash-fry the tomatoes and bruised garlic for 2 minutes, then add a splash of sherry, a sprinkling of sugar and a pinch of salt. Take the pan off the heat and leave the mixture to rest for 5 minutes.

3. 3

   Top and serve

   Spoon the tomatoes over the toast, rubbing them into the bread so they burst and release their juices. Drizzle with any pan juices left over and a little more olive oil, then serve.

What is pan con tomate?

Pan con tomate, or bread with tomato, is a classic Spanish preparation especially associated with Catalonia. Traditionally, ripe tomato is rubbed onto toasted bread, with olive oil and salt adding simple seasoning.

Here, the tomatoes are briefly cooked with garlic and a splash of sherry before being pressed into the toast. That gives the topping a warm, juicy finish while keeping the bread crisp at the edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 13g protein, 75g carbs, 10g fat.

Most of the carbohydrates come from the sourdough, while olive oil supplies most of the fat and the bread contributes some protein. Tomatoes add relatively little energy but bring freshness and volume; serve with a green salad or vegetables to round out the plate.

Choosing the bread and tomatoes

Sourdough: A sturdy loaf can take the juicy topping without immediately collapsing. Cut the slices evenly to about 1.5 cm so they toast at a similar pace.

Tomatoes: Baby Roma or vine tomatoes both work; choose ripe ones for a softer, juicier topping. Small tomatoes are easy to burst against the bread after cooking.

Getting the toast right

Dry griddle: Toasting without oil helps the bread develop a firm, browned surface that holds the tomatoes. Let the pan get properly hot before adding the slices.

Char: Aim for golden bread with a few dark marks rather than a uniformly black surface. Turn the slices as needed so both sides toast evenly.

Cooking the tomato topping

High heat: The tomatoes and bruised garlic need only 2 minutes in the pan. Keep them moving so they blister and soften without cooking down completely.

Rest: After adding the sherry, sugar and salt, take the pan off the heat and leave everything for 5 minutes. This gives the tomatoes time to release juices that can be spooned over the toast.

Serving and finishing

Assembly: Rub or press the cooked tomatoes into each slice so the juices soak into the surface. Add the leftover pan juices and a final drizzle of olive oil just before serving.

On the side: Serve with Manchego and Iberico ham for a fuller spread. Grilled aubergine or bocconcini can also be placed on the toast before the tomatoes.

Recipe notes & tips

• Use ripe tomatoes so they soften and burst readily in the pan.
• Keep the griddle dry to help the bread toast rather than fry.
• Bruise the garlic cloves to help them flavour the oil during the brief cooking time.
• Taste the tomato mixture after adding the sherry and adjust the salt to your preference.
• Assemble the toast just before serving to preserve its crispness.

Variations

• Add aubergine: Place a slice of grilled aubergine on each piece of toast before adding the tomatoes.
• Use bocconcini: Add a small slice of bocconcini beneath the tomato topping.
• Serve with Manchego: Offer chunks of Manchego alongside the toast for a savoury pairing.
• Add Iberico ham: Serve slices of ham with the finished pan con tomate.
• Adjust the sherry: Use the lower amount for a subtler note or the higher amount for a more pronounced flavour.

Common mistakes to avoid

• Soft toast: Toast the bread until golden and firm so it can support the tomato juices.
• Overcooked tomatoes: Keep the flash-fry to 2 minutes so the tomatoes soften without losing all their shape.
• Skipping the rest: Leave the topping off the heat for 5 minutes so juices collect in the pan.
• Adding the topping too early: Assemble close to serving time to keep the bread from turning soggy.
• Too much charring: Watch the slices closely and turn them once both sides have browned.

How to store

Store leftover tomato topping in a covered container in the fridge for up to 3 days. Reheat it gently in a pan, then serve on freshly toasted bread; assembled slices are best eaten straight away.

Frequently asked questions