This is a recipe for pan con tomate, also known as tomato bread. It is a typical tapas dish from Spain, with many variations. Although it is simple, the quality of ingredients is important for the best taste, especially the tomatoes. In England, I try to buy the reddest vine-ripened tomatoes that I can find. Pre-toasting the bread is a must, and serve it just after putting the tomatoes on the bread, before it gets soggy. If you prefer less garlic, you can leave it out of the tomato mixture. Instead, you can rub it on the bread for a light garlic flavour.
Since the recipe for pan con tomate is so simple, I didn’t take many photos. I’ve added a couple of photos of pan con tomate from a couple of London restaurants for other serving ideas. My version in the phot o was using some leftover baguettes, but usually I use flat white bread, like the other photos.
Ingredients
4 slices of bread
3-4 medium, ripe tomatoes
1 garlic clove, peeled
1 Tbsp extra virgin olive oil and more to brush bread
Salt and pepper to taste
Instructions
Pre-heat the oven to 170C.
First, chop the tomatoes. Try to discard some of the excess liquid. Then put the tomatoes, garlic and olive oil in a blender and blend until almost smooth. Add salt and pepper to taste then set aside.
Lightly brush the bread with olive oil and bake in the oven for about 5 minutes, until golden brown. Next remove the toasted bread to a plate. Top with the tomato mixture and serve.
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