Pan con Tomate

Ingredients

• 4 largeripe tomatoes
• 1–2 tbspolive oil
• 1–2 tsplemon juice
• to tastesalt and black pepper
• to servecrusty bread
• to servechopped chives
• 1garlic clove

Instructions

1. 1

   Grate the tomatoes

   Grate the tomatoes into a bowl using the large holes of a box grater.

2. 2

   Season the tomato

   Stir in the olive oil and lemon juice, then season generously with salt and black pepper.

3. 3

   Toast and rub

   Toast the bread in a grill pan or under the oven grill. Cut a garlic clove in half and rub the cut side over the toast.

4. 4

   Top and serve

   Spoon the tomato mixture over the crusty bread and serve immediately.

What is pan con tomate?

Pan con tomate is a Spanish tapa of bread topped with ripe tomato, commonly associated with Catalonia, where it is also known as pa amb tomàquet. Its appeal is in the contrast between crisp toast and juicy, simply seasoned tomato.

This version keeps the topping fresh and bright with olive oil and a little lemon juice, then adds garlic by rubbing the toast. It is quick to prepare and best assembled just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 9g protein, 40g carbs, 5g fat.

The bread supplies most of the carbohydrates, while olive oil contributes most of the fat; the tomatoes add some carbohydrate and the listed protein is modest. Serve it with eggs, beans or another protein-rich accompaniment and a salad to make the plate more balanced.

Choose ripe tomatoes

Tomatoes: use large, ripe ones that feel fragrant and yield slightly when pressed. Their juice and flesh form the topping, so underripe tomatoes can make it less flavourful.

Grating: use the large holes of a box grater and grate into a bowl to catch the liquid. The skin will generally remain in your hand as you grate, so discard it.

Build the topping

Olive oil: start with 1 tablespoon, then add more from the stated 1–2 tablespoons if you want a richer, silkier mixture. Stir it through the grated tomato rather than pouring it over the finished toast.

Seasoning: add the lemon juice, salt and black pepper to the tomato, then taste and adjust. The tomato should taste lively and savoury, not overwhelmed by the seasoning.

Get the toast right

Bread: choose a crusty loaf that can hold the juicy topping. Cut it into pieces suitable for serving, and toast in a grill pan or under the oven grill until crisp.

Garlic: rub the cut side of a halved clove over the warm toast. A light rub gives a gentler flavour; use more pressure for a stronger garlic note.

Serve while crisp

Timing: spoon the tomato onto the bread just before it goes to the table. The topping's liquid softens toast if it sits for too long.

Finish: scatter the chopped chives over the top for a fresh, mild onion flavour. Serve straight away as a starter, snack or light meal.

Pair it simply

For a light spread, serve the toast with a green salad or a bowl of soup. The bread and tomato make a satisfying base, while fresh vegetables add variety to the plate.

For a larger meal, pair it with a protein-rich dish such as eggs, beans or grilled fish. Keep the pan con tomate as a starter or shareable side.

Recipe notes & tips

• Grate the tomatoes directly into a bowl to keep all their juices.
• Add the olive oil gradually and taste before adding the full amount.
• Toast the bread until crisp enough to support the tomato.
• Rub the garlic over warm toast so its flavour transfers easily.
• Keep the toast and tomato separate until you are ready to serve.
• Add the chopped chives just before serving for a fresh finish.

Variations

• Extra garlic: rub the toast more firmly with the cut clove for a stronger flavour.
• Herb swap: replace the chives with chopped parsley for a different fresh finish.
• Peppery topping: add a little extra black pepper just before serving.
• Heartier plate: serve the toast alongside eggs or beans.
• Different bread: use another crusty loaf, cut into pieces that are easy to toast and top.

Common mistakes to avoid

• Using firm tomatoes: they can taste bland; choose ripe, fragrant tomatoes.
• Grating without a bowl: the tomato juice can be lost; grate directly into a bowl.
• Over-oiling: too much oil can mask the tomato; begin with 1 tablespoon and taste.
• Soft toast: it can become soggy quickly; toast until crisp before topping.
• Topping too early: the bread will soften as it sits; assemble just before serving.

How to store

Store any leftover tomato mixture covered in the fridge and use within 1 day. Keep it separate from the bread, which is best toasted fresh; reheat the tomato gently or serve it chilled, then assemble just before eating.

Frequently asked questions