Spanish Toasts with Tomato (Pan con tomate)

Chef Potpie (Laurel)


This is a recipe for when you have ripe, sweet, home grown tomatoes! Originally from Catalonia, it is now served all over Spain as a classic tapas dish, but also at breakfast, or with a light meal. The star here is the tomato, so make sure you have very nice ripe one!


★★★★★ 1 vote

15 Min
10 Min


  • 1/2
    loaf ciabatta
  • 1 large
    ripe tomato, or 2 medium, about 8 ounces
  • 3-4 Tbsp
    extra virgin olive oil
  • 1 large clove
    garlic, halved
  • pinch
    salt, to taste
  • ·
    chopped parsley (optional, for color)

How to Make Spanish Toasts with Tomato (Pan con tomate)


  1. Preheat oven to 350.
  2. Cut tomatoes in half. Into a bowl, using the large holes of a grater, grate the tomatoes, discarding the skin. Season with salt and set aside.
  3. Cut ciabatta in half horizontally, then into about 2 inch slices.
  4. Place bread slices soft side up on baking tray and brush with olive oil. Bake until light golden brown.
  5. Remove from oven and brush slices with garlic cloves.
  6. Spread the grated tomato onto the toasts, season with salt to taste and sprinkle with parsley if desired. Serve immediately.

Printable Recipe Card

About Spanish Toasts with Tomato (Pan con tomate)

Course/Dish: Vegetable Appetizers
Main Ingredient: Bread
Regional Style: Spanish

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