Simple Spanish Bread with Tomato (Pan con Tomate) Recipe

Ever wondered if there’s a simple bread recipe that tastes incredible without needing a baking degree? Get ready to meet Pan con Tomate, or "Bread with Tomato," a beloved Spanish and Catalan classic that proves sometimes the simplest things are the best! Imagine perfectly toasted bread, rubbed with fresh garlic, topped with juicy, grated tomato pulp, and finished with a generous drizzle of the finest olive oil and bread seasoning. It’s light, it’s fresh, and it’s unbelievably easy to make.
This isn't your average Italian bruschetta with diced tomatoes and basil (though we love that too!). Pan con Tomate is all about the pure, unadulterated flavor of ripe tomatoes meeting fresh baked bread in the most delightful way. And no, we're not talking about a loaf with tomatoes baked into it; this is a simple bread recipe for a fantastic appetizer or snack that comes together in about 15 minutes with absolutely no special skills required. It’s the ultimate bread for toast when you want something quick, flavorful, and impressive. By the end of this page, you’ll know exactly what bread and olive oil for bread to buy, and how not to end up with soggy toast – we promise!

Ingredients

• 1 rustic loaf of bread (like ciabatta, country-style sourdough, or a crusty artisan loaf), sliced into 8-12 pieces, about ½ to ¾ inch thick
• 2-3 large, ripe beefsteak tomatoes (or 1 pint of sweet vine-ripened cherry/grape tomatoes)
• 2-3 tablespoons extra light olive oil (plus more for drizzling)
• 1-2 cloves fresh garlic, peeled
• ½ teaspoon sea salt or kosher salt (plus flaky sea salt for finishing)
• Optional: A tiny pinch of sugar (if tomatoes are bland), a grind of fresh black pepper, or a squeeze of lemon juice

Directions

1. Prep the Bread: Preheat your oven broiler to high. Slice your chosen bread into generous ½ to ¾-inch thick pieces. Arrange them in a single layer on a large baking sheet. Lightly brush or drizzle each slice with about half of the olive oil (1-2 tablespoons total) and sprinkle with a little salt.
   1. Quick Tip for Grilling: If you prefer, you can grill the bread slices instead! Just brush with olive oil and grill over medium-high heat until golden with nice char marks.
2. Toast Until Crisp, Not Dry: Place the baking sheet about 6-8 inches from the broiler element. Broil for 2-4 minutes, watching carefully, until the edges are golden brown with a little char and the center is crisp but still slightly tender. Better a little darker than too pale – we want it to stand up to juicy tomato. Remove from oven.
3. Make the Tomato Pulp: While the bread is toasting, cut your tomatoes in half. Using a box grater set over a medium bowl, grate the cut side of each tomato half, discarding the skin once you’ve grated all the pulp. Stir in the remaining 1-2 tablespoons of olive oil, ½ teaspoon of sea salt, and any optional pinch of sugar or lemon juice if your tomatoes need a flavor boost. You’re looking for a loosely spoonable, slightly chunky texture, not watery.
4. Rub with Garlic & Assemble: As soon as the toasted bread comes out of the oven and is still warm, take a peeled garlic clove and vigorously rub it over the rough, toasted surface of each slice. Rub 2-3 times per slice for a subtle flavor, or more intensely for a stronger garlic kick. Immediately spoon a generous amount of the fresh tomato pulp over each garlic-rubbed bread slice (roughly 2-3 tablespoons per slice).
5. Serve Right Away: Finish each piece with another drizzle of good olive oil for bread and a sprinkle of flaky sea salt. Arrange on a platter and serve within a few minutes to ensure the bread stays perfectly crisp and the tomato fresh. Enjoy!