Authentic Spanish Tomato Toast, Pan Con Tomate
I’m going to show you how to make something that the Spanish love to have for breakfast. Pan Con Tomate or Spanish Tomato Toast is a staple in Spain. It is simple, flavorful and will leave truly satisfied. Most of you know by now that I am obsessed with Spain. I lived there for close to 5 months and if I had my wish, I could retire in the South of Spain. Here is a photo of me back in 2003 in my hometown of Granada and then again when we visited in 2016.
When I moved to Spain in 2003, my Spanish mother Isabel, showed me how to make this amazing dish. I can remember quiet mornings at her flat where I would wake up to the sound of her making coffee/breakfast in the kitchen. The Spanish are not big on breakfast. In fact, if it is not Pan Con Tomate, often it is just a strong cafe and a pastry, yogurt or simply a piece of fruit.
Today you’ll learn how to make this wonderful Spanish dish that you can prepare for yourself or a large group of family and friends on the weekend. It is quite simple, so my advice is to focus on fresh ingredients.
You’ll want to start by pre-heating your oven on broil and grabbing a rustic loaf of bread. You can use an Rosemary loaf, Olive loaf, a baguette or any other artisan bread. Cut your rustic bread into slices.
Next, you’ll want to wash and cut your fresh, ripe tomato in half.
Now carefully grate your tomato into a mixing bowl creating a tomato pulp. I like to palm the tomato taking your fingers away from the sharp edges of the grate.
Next, you are going to add a pinch of salt and 4 tablespoons of Extra Virgin Olive Oil to the pulp. I like to infuse the oil. See the video above.
Pull bread out of the oven. Use a large garlic clove and wipe/rub across the grain of the bread. The oil from the garlic cloves give this bread a perfect, flavorful base before adding the tomato.
Finally, you are going to spoon the tomato paste to your slices of bread. Drizzle more Extra Virgin Olive Oil to each piece of bread and add Maldon salt or simply sea salt
One of the keys to this dish is that you use a very good quality extra virgin olive oil. I truly hope you enjoy this dish as much as I do. The Spanish have so much amazing food and wine. I’ll be sure to post more recipes from this amazing country!
| Prep Time | 10 |
| Cook Time | 5 |
| Servings |
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- 5 Tablespoons Extra Virgin Olive Oil
- 1 Large Rip Tomato
- 8 Slices Rustic or Artisan Bread
- 2 Large Garlic Cloves
- 2 Teaspons Maldon Salt
Ingredients
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- You'll want to start by pre-heating your oven on broil and grabbing a rustic loaf of bread. You can use an Rosemary loaf, Olive loaf, a baguette or any other artisan bread. Cut your rustic bread into slices and drizzle the slices with Extra Virgin Olive Oil
- Next wash and dry a large ripe tomato. Cut in half.
- Now carefully grate your tomato into a mixing bowl creating a tomato pulp. I like to palm the tomato taking your fingers away from the sharp edges of the grate.
- Next, you are going to add a pinch of salt and 4 tablespoons of Extra Virgin Olive Oil to the pulp. I like to infuse the oil. See the video above.Â
- Pull bread out of the oven. Use a large garlic clove and wipe across the grain of the bread. The oil from the garlic cloves give this bread a perfect, flavorful base before adding the tomato.
- Finally, you are going to spoon the tomato paste to your slices of bread. Drizzle more Extra Virgin Olive Oil to each piece of bread and add Maldon salt or simply sea salt
