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Pan Con Tomate - Spanish Tomato Bread

Pan con tomate is a delicious Mediterranean dish. This Spanish tomato bread uses fresh tomatoes and garlic, along with toasted bread, for an easy, delicious appetizer or snack.
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Side Dish, vegetarian
Cuisine: American, Mediterranean, Spanish
Keyword: bread, tomatoes
Servings: 4
Author: Aimee


  • 3 roma or campari tomatoes
  • ½ loaf of ciabatta or French bread
  • 2 cloves garlic, cut in half
  • extra virgin olive oil
  • sea salt


  • Turn on your broiler to preheat.
  • Take your bread and cut it in thick (3-4 inch) slices, then cut each in half so you have slices that have faces.
  • Place your slices on a cookie sheet, face up, then brush or drizzle each slice with olive oil.
  • Stick under the broiler for 2-3 minutes until toasted.
  • While bread is toasting, take your tomatoes and slice each in half. Grate the flesh and insides into a bowl, using a grater or box grater. Discard the tomato skins.
  • Once the bread comes out of the oven, rub each slice with a piece of garlic. Put on a plate, and spoon the tomato mixture over each toasted slice of bread.
  • Sprinkle a bit of sea salt and drizzle with a bit of olive oil, if desired.


If you are using beefsteak tomatoes instead of roma or campari, you may only need 2.