Pan Con Tomate

Ingredients

• 2tomatoes
• 400 gsourdough bread
• 2 clovesgarlic
• 2 pinchessalt
• 100 mlolive oil

Instructions

1. 1

   Grate the tomatoes

   Halve the tomatoes and grate them into a bowl. Add a generous glug of olive oil, season with salt to taste and stir.

2. 2

   Slice the bread

   Cut the sourdough into slices 1 cm thick, allowing two slices per person.

3. 3

   Heat the pan

   Set a frying pan over a medium heat and add a generous glug of olive oil.

4. 4

   Fry the bread

   Fry two slices until golden and crisp, then turn them over and crisp the other side.

5. 5

   Rub with garlic

   Peel the garlic. Take the fried bread out of the pan and brush the raw garlic over it.

6. 6

   Top and serve

   Spread a generous amount of the tomato mixture over the bread, drizzle with a small glug of olive oil and serve.

What is pan con tomate?

Pan con tomate is a Spanish dish of bread topped with ripe tomato, olive oil and often garlic. It is closely associated with Catalonia, where a similar preparation is known as pa amb tomàquet.

This version fries sourdough until crisp, then rubs it with raw garlic and adds grated tomato. The contrast between crunchy bread and juicy topping is what makes it work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 10g protein, 52g carbs, 25g fat.

Most of the carbohydrates come from the sourdough, while the olive oil supplies most of the fat. The bread also provides some protein, with smaller amounts from the tomatoes and garlic. Balance a serving with a salad or vegetables, and add a protein-rich side if serving it as a main meal.

Choose ripe tomatoes

Tomatoes: Use ripe, juicy tomatoes so they grate easily and give the topping plenty of moisture. Grating leaves the skin behind while the flesh and juice collect in the bowl.

Seasoning: Stir in the olive oil and salt before topping the bread, then taste the mixture and adjust the salt if needed.

Get the bread crisp

Slice the sourdough 1 cm thick so it is sturdy enough to hold the tomato without becoming limp straight away. Fry two slices at a time over medium heat, adding more oil to the pan as needed.

Look for an even golden colour and a crisp surface on both sides. If the bread darkens too quickly, lower the heat.

Rub on the garlic

Rub the peeled raw garlic over the bread after frying, while the surface is still warm. This gives the toast a fragrant garlic flavour without needing to cook the garlic in the pan.

Use a light touch at first; you can add more garlic flavour by rubbing each slice again.

Top just before serving

The grated tomato is meant to be juicy, but it can soften crisp bread if left to sit. Spoon it over the sourdough shortly before serving, then finish with a little olive oil.

Serve the slices straight away while the bread is still crunchy around the edges.

What to serve alongside

Pan con tomate works as a starter or a light meal with a salad, olives or grilled vegetables. For a more substantial spread, serve it alongside eggs, cheese or beans.

If serving it as part of a meal, keep the other dishes relatively simple so the ripe tomato and olive oil remain the focus.

Recipe notes & tips

• Choose tomatoes that are ripe and soft enough to grate easily.
• Grate the tomato over a bowl to catch all its juice.
• Fry the bread in batches so the slices brown evenly.
• Keep the pan at medium heat to avoid scorching the sourdough.
• Rub the garlic over the bread while it is still warm.
• Add the tomato topping just before serving to preserve the crunch.

Variations

• Use another loaf: Rustic country bread works if sourdough is unavailable.
• Add herbs: Scatter over chopped parsley or basil just before serving.
• Make it spicy: Add a pinch of chilli flakes to the grated tomato.
• Add cheese: Finish with shavings of Manchego for a savoury topping.
• Add cured ham: Lay thin slices of jamón over the tomato for a heartier version.

Common mistakes to avoid

• Using underripe tomatoes: They can taste bland; choose ripe, juicy ones.
• Cutting thick slices: They take longer to crisp and can be awkward to eat; keep them about 1 cm thick.
• Heating the pan too much: The bread may burn before it crisps through; cook over medium heat.
• Crowding the pan: The slices may brown unevenly; fry two at a time.
• Topping too early: The bread can turn soggy; add the tomato just before serving.
• Skipping the garlic rub: The toast loses a key savoury note; rub the warm bread with the peeled clove.

How to store

The tomato mixture can be covered and refrigerated for up to 2 days. Store cooked bread separately in an airtight container and re-crisp it in a dry frying pan or oven; assemble only when ready to serve.

Frequently asked questions