Golden Heirloom Pan con Tomate

Pan con tomate is one of those recipes that reminds me why tomato season deserves all the hype. It takes a handful of ingredients that are already delicious on their own and turns them into something you’ll think about for days.

This version has all the makings of the classic: grated ripe tomatoes, really good olive oil, flaky salt, and crusty toast, but with a few small twists. Instead of rubbing the garlic directly onto the bread, I mix it into the grated tomatoes so every bite has a little garlicky goodness. I also like to add fresh basil, which makes everything taste even brighter, and a little more green. It’s very simple. No cooking, no complicated technique, just letting seasonal produce do exactly what it’s supposed to do.

I like it as a breakfast, but it’s also great as a side for a dinner party, a snack-y element for when you are having drinks outside, or a great afternoon summer treat.

What is pan con tomate?

Pan con tomate is a beloved staple of Spanish cuisine, especially in Catalonia, where it’s known as pa amb tomàquet. You’ll find it on breakfast tables, served alongside tapas, or as the starting point for everything from jamón to anchovies. I personally loooove it with anchovies.

At its heart, though, it’s a beautifully simple dish that proves just how far a few good ingredients can go, especially when using them in their peak season.

Ingredients you’ll need

• 2 large slices of bread
• 1/2 medium heirloom tomato
• 1 large garlic clove, grated
• 5-7 fresh basil leaves
• 1/2 teaspoon flaky salt
• 2-3 tablespoons high-quality olive oil

How to make this tomato bread

Pan con tomate is so quick and easy to make. Here’s how to do it:

1. Toast the slices of bread to your preferred doneness, set aside.
2. Use a microplane to grate the tomato into a bowl, discard the skin. Grate in the garlic and mix. Give the basil leaves a few smacks to release their aroma, then rough tear into the bowl.
3. Season with 1/2 teaspoon of flaky salt and drizzle in 2 tablespoons of olive oil. Taste and add more salt or olive oil as preferred.
4. Spread this tomato mixture across the two slices of toast and eat immediately.

Serving suggestions

Pan con tomate is incredibly versatile. You can absolutely enjoy it on its own as an appetizer, tapa, or side dish, or, you can elevate it into a full meal. Here are some suggestions:

• Serve alongside egg dishes, charcuterie, or other traditional tapas
• Top with anchovies
• Shave or grate manchego or parmesan on top

Storage tips

Pan con tomate is best enjoyed fresh, right after it’s assembled. If it sits for too long, the tomato will soften the toast and you’ll lose that signature crunchy-meets-juicy texture. So, if you’re planning ahead, I recommend storing everything separately.

Prepare the tomato mix and store it in an airtight container in the refrigerator for up to 2 days. It may separate a bit so just give it a good stir before using. When you’re ready to eat, just toast the bread and assemble.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s it for this Pan con Tomate!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3

Pan con Tomate

While I love any quick summer snack, this one has to be my all-time favorite. It's so simple, and while I stray from the traditional Spanish technique, the result is just as easy and delicious.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 microplane or rasp-style grater
• ▢
  1 medium bowl

Ingredients

• ▢ 2 large slices of bread
• ▢ 1/2 medium heirloom tomato
• ▢ 1 large garlic clove, grated
• ▢ 5-7 fresh basil leaves
• ▢ 1/2 teaspoon flaky salt
• ▢ 2-3 tablespoons high quality extra-virgin olive oil

Instructions 

1. Toast 2 slices of bread to your preferred doneness, set aside.
2. Use a microplane to grate 1/2 of a heirloom tomato into a bowl, discard the skin. Grate in the garlic and mix. Give the basil leaves a few smacks to release their aroma, then roughly tear into the bowl.
3. Season with 1/2 teaspoon of flaky salt and drizzle in 2 tablespoons of olive oil. Taste and add more salt or olive oil as preferred.
4. Spread this tomato mixture across the two slices of toast and eat immediately.

Serving: 1 toastCalories: 289kcalCarbohydrates: 26gProtein: 7gFat: 19g