Pan con Tomate | Slimming & Weight Watchers Friendly

Ingredients

• 3vine tomatoes
• as neededlow-calorie cooking spray
• 4 slices (approximately 45 g each)wholemeal sourdough
• 2 large (peeled)garlic cloves
• 1 tbspvirgin olive oil
• 1/2 tspred wine vinegar
• 1 pinchsea salt
• 1 tbsp (finely chopped)fresh chives

Instructions

1. 1

   Grate the tomatoes

   Set a box grater in a large bowl and grate the tomatoes using its largest holes, stopping when only the skins remain. Discard the skins.

2. 2

   Drain the tomatoes

   Put a sieve over another bowl and tip in the grated tomatoes. Leave them to drain for 5 minutes.

3. 3

   Toast the bread

   While the tomatoes drain, coat the sourdough slices with low-calorie cooking spray. Toast them in a dry frying pan for 1 minute on each side, until golden.

4. 4

   Rub with garlic

   When the bread is toasted, halve the garlic cloves and rub the cut sides over the toast.

5. 5

   Season the tomatoes

   Put the drained tomatoes in a mixing bowl. Add 1/2 tbsp extra virgin olive oil, the red wine vinegar and a pinch of salt, then mix.

6. 6

   Top and serve

   Spoon the tomato mixture over the toasted bread. Scatter over the chopped chives and drizzle with the remaining olive oil.

What is pan con tomate?

Pan con tomate, also known as pa amb tomàquet in Catalonia, is a simple Spanish-style dish of bread rubbed with or topped with ripe tomato, garlic and olive oil. It is served as a snack, a starter or alongside other food.

This version grates the tomatoes and drains them briefly before piling them on wholemeal sourdough. That keeps the topping juicy while helping the toasted bread stay crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 314 calories, 9g protein, 41g carbs, 11g fat.

The bread supplies most of the carbohydrates, while olive oil contributes much of the fat; the sourdough also provides some protein. Pair a serving with eggs, beans or another protein-rich side and a salad to make the meal more substantial.

Choose ripe tomatoes

Tomatoes: Use ripe vine tomatoes that feel yielding but are not mushy. Their flavour is the main event, so underripe fruit can make the topping taste bland.

Sourdough: Wholemeal sourdough gives the topping a sturdy, tangy base. Slices of similar thickness toast at a more even rate.

Grate and drain

Grating: Use the largest holes on a box grater and hold each tomato by its skin. This breaks down the flesh without needing to peel the tomatoes first.

Draining: Let the grated tomato sit in a sieve for 5 minutes, as directed. It should still be moist, but excess liquid should have run off so it is less likely to soak the toast.

Toast and rub with garlic

Toasting: Spray the bread lightly and use a dry frying pan, turning the slices after 1 minute. Look for a golden surface and a crisp feel rather than relying only on the timer.

Garlic: Rub the cut side of the halved cloves over the warm toast. A light pass gives a gentler flavour; more rubbing makes the garlic more pronounced.

Season the tomato topping

Olive oil: Mix 1/2 tbsp into the drained tomato with the vinegar and salt, then reserve the rest for serving. The final drizzle adds aroma and a glossy finish.

Chives: Add them at the end rather than mixing them into the tomato. Their fresh, mild onion flavour stays distinct against the garlic and tomato.

Serve it while crisp

Timing: Toast the bread while the tomatoes drain, then assemble just before serving. Once topped, the bread gradually softens, so it is best enjoyed straight away.

Pairing: Serve it as a light lunch with a green salad, or offer it as a starter alongside olives or other small dishes. For a more filling meal, add a source of protein such as eggs or beans.

Recipe notes & tips

• Use a bowl beneath the grater to catch the tomato flesh and juice.
• Keep the tomato skins out of the topping for a smoother texture.
• Drain the grated tomato for the full 5 minutes before seasoning.
• Toast the bread in batches if the slices do not fit comfortably in the pan.
• Rub the garlic over the bread while it is still warm.
• Assemble each slice just before eating to preserve its crispness.

Variations

• Add black pepper: Grind a little over the tomato mixture before spooning it onto the toast.
• Use another herb: Swap the chives for finely chopped parsley for a different fresh finish.
• Try a different loaf: Use another robust bread that can hold the moist tomato topping.
• Add chilli: Sprinkle a small amount of chilli flakes over the finished slices for gentle heat.
• Make it more substantial: Serve the toast with a cooked egg or a side of beans.

Common mistakes to avoid

• Skipping the draining: Excess juice can make the toast soggy; leave the grated tomato in a sieve for 5 minutes.
• Using underripe tomatoes: The topping can taste flat; choose ripe, flavourful tomatoes.
• Overtoasting the bread: Very dark toast can overpower the fresh topping; remove it when golden.
• Pressing too hard with the garlic: The flavour can dominate; rub the cut clove lightly over the warm bread.
• Topping the bread too early: The toast softens as it sits; assemble just before serving.

How to store

Store leftover tomato topping in a covered container in the fridge and use within 1 day. Keep the bread separate and toast it fresh; assembled slices lose their crisp texture and are best eaten straight away.

Frequently asked questions