Pan con tomate, or Spanish tomato bread, is a simple yet incredibly flavorful breakfast dish that brings a taste of Spain to your plate. With just a handful of ingredients, it brings something magical to your tableโperfect for a leisurely morning meal or a quick snack.

This recipe draws inspiration from the traditional Catalonian dish and shares a similar vibe with Italian bruschetta. The fresh, rustic flavors make it a go-to for anyone who appreciates uncomplicated yet delicious recipes like Caprese toast.
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Why You'll Love Pan Con Tomate
Quick and Easy: Ready in under 10 minutes, making it ideal for busy mornings.
Minimal Ingredients: Requires just bread, ripe tomatoes, olive oil, garlic, and salt.
Healthy and Light: A refreshing and nutritious start to your day.
Authentic Flavors: Brings the taste of Spain to your table with minimal effort.
Ingredients

Rustic bread: you will want a good quality bread for this. In Spain the bread is fresh baked and soft with a crusty exterior. The closest I could find here in the states was a ciabatta loaf.
Fresh tomatoes: Choose fresh, juicy tomatoes such as beefsteak tomatoes.
Fresh garlic cloves: Larger cloves work best, as the garlic melts into the hot toast fast.
Extra-virgin olive oil: choose a good olive oil, one that is stored in a dark bottle (light is the enemy of olive oil).
Salt, choose the salt of your preference. I use either Himalayan pink salt of a flaky sea salt such as Maldon.
Fresh basil (optional)
See recipe card below for ingredient amounts.
How to Make Pan Con Tomate

Toast bread
Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.

Infuse garlic
Remove bread from the oven and rub immediately with the garlic clove.

Drizzle olive oil
Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.

Grate tomatoes
Grate halved tomato pulp over the large holes of a box grater.

Add topping
Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.

Serve
Serve with a pinch of salt and fresh basil (if desired)
See recipe card below for full instructions.
Equipment
- Box shredder (affiliate link): to shred the tomato pulp
- Large bowl
- Large rimmed baking sheet
- Garlic skin remover(affiliate link): this gives you a peeled garlic clove in one quick rub!
Storage
Store any leftover components (bread and tomato) in separate air tight containers. The tomatoes should be kept in the fridge no longer than 4 days.
Substitution Ideas:
Olive Oil: Swap for avocado oil for a slightly different flavor profile.
Bread: Use sourdough or ciabatta instead of rustic Spanish bread.
Tomatoes: Canned whole tomatoes can work if fresh tomatoes arenโt available.
Variations
Cheesy Twist: Add a sprinkle of Manchego or Parmesan cheese.
Protein Boost: Top with thinly sliced serrano ham or prosciutto.
Spicy Kick: Drizzle with a bit of chili oil or sprinkle with red pepper flakes.

Top Tips for Preparing Pan con Tomate:
- Choose ripe tomatoes: Overripe ones are perfect for their juiciness and flavor.
- Grill your bread: A lightly charred edge adds depth and crunch.
- Rub garlic while warm: The heat from the toasted bread mellows the garlicโs intensity.
- Use high-quality olive oil: The oilโs flavor shines in this simple dish.
Serve with...
- Include it as part of a tapas spread with Garlic Shrimp with Pancetta and olives.
- Pair with a side of jamรณn serrano and a cup of strong coffee for a full Spanish breakfast.
- Serve alongside a mixed green salad for a light lunch.
The last word
The first time I had this Spanish recipe was when I was visiting my son who lives in Spain. When I heard this was a popular breakfast in that country, I very curious to try it. As an American who loves heavily seasoned food, I wasn't sure I what I would think of it due to the simple ingredients and nothing but salt as a seasoning.
Pan con Tomate recipe is one of the best breakfasts I enjoyed in there! I did add my own twist of rubbing the toasted bread with garlic and sprinkling it with basil, so if you want to enjoy it the way the Spanish do, you can leave that out.
Related Recipes
When you make this Pan Con Tomate recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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๐ Recipe

Pan Con Tomate
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Ingredients
- 2 loaves baguette cut into thirds, then sliced in half
- 3 large tomatoes shredded
- ยผ cup extra virgin olive oil
- salt
- ยผ cup fresh basil chiffonade cut
Instructions
- Preheat oven to 350 degrees f.
- Grate halved tomato pulp over the large holes of a box grater. Set tomatoes aside.
- Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.
- Remove bread from the oven and rub immediately with the garlic clove.
- Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.
- Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.
- Garnish with fresh basil (if using).
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