Pan con Tomate (Spanish Tomato Bread) is a beloved Catalan dish made with just a few fresh ingredients: ripe tomatoes, rustic bread, garlic, olive oil, and salt. Beyond simple, and beyond delicious.
Prep Time8 minutesmins
Cook Time10 minutesmins
Total Time18 minutesmins
Servings: 8to 10 slices
Ingredients
3large Roma tomatoes or 3 small beefsteak tomatoes
Kosher or sea salt
1loaf ciabattaor similar style loaf, or buns
1large garlic clovehalved lengthwise
Extra virgin olive oil
Flaky salt,such as Maldon
Instructions
Preheat oven to 425 degrees F.
Cut off the top end of the tomatoes. Place a box grater in a large bowl. Place the cut-side of the tomatoes over the large holes of a box grater and using a flat hand grate the pulp out of the tomatoes leaving the peel behind. Drizzle the tomato pulp with a bit of olive oil and season with a few pinches of Kosher or sea salt Set aside.
Slice the ciabatta in half horizontally lengthwise, then cut into 4-inch pieces. If using a loaf-style bread make sure to slice it fairly thick so it can stand up to the tomato topping.
Toast the bread until golden and crispy, about 8 to 12 minute; the time will vary depending on the type of bread and the thickness so keep an eye on it.
Rub the top surface of the warm toasted bread slices with cut sides of garlic clove.
Top the bread with the tomato pulp and drizzle with a bit more olive oil. Sprinkle with flaky salt and serve immediately.
Notes
TIPS
Use a nice rustic bread. A crusty baguette or ciabatta buns will provide the best base for the mound of tomato pulp.
Toast the bread well. You don't want the bread burnt but it should be really crunchy so it doesn't get soggy.
Use very ripe, in-season tomatoes. This is a tomato dish that is best enjoyed with late summer tomatoes.
Serve immediately. Pan de tomate is not great soggy. At all. Top the bread with he tomato pulp only when you're ready to serve it.