Pan con Tomate

Close-up of pan con tomate, showing visible seeds and olive oil drizzled over the top.

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This easy recipe for pan con tomate transforms the simplest ingredients – crusty bread, ripe summer tomatoes, good extra virgin olive oil, garlic, and flaky sea salt – into something truly extraordinary. With just five basic ingredients and less than 10 minutes, this recipe is one you'll want to make on repeat during tomato season.

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 6

Calories: 235kcal

Author: Nicole Gaffney

Ingredients

6 slices rustic, crusty bread such as ciabatta or sourdough
2 cloves garlic peeled and cut in half
2 beefsteak tomatoes very ripe heirlooms if possible
Extra virgin olive oil for brushing and drizzling
Flaky sea salt such as Maldon, for sprinkling

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Brush each slice of bread with a little bit of olive oil on both sides.
3. Grill each piece of bread until nicely charred on both sides.
4. While the bread is still hot, rub the cut end of the garlic all over.
5. Slice the tomato in half and liberally rub the cut side all over the bread to saturate it with tomato juice and pulp.
6. Drizzle with plenty of olive oil, then sprinkle with flaky sea salt and serve immediately.

Notes

You can toast the bread in the oven or toaster oven instead of grilling if desired.
This is the traditional method for making tomato bread, but for more tomato flavor, you can grate the tomatoes on the large holes of a box grater and spoon that on top of the bread instead of rubbing.
The best way to truly appreciate this dish is with peak-season ripe tomatoes and excellent olive oil.
Temperature contrast matters – warm bread against cool tomato creates the best eating experience.

Nutrition