Pan con Tomate

Pan con tomate, or bread with tomato, takes me back to my study-abroad years in Spain and it makes me smile. Spain is one of my favorite places to visit. I love it’s culture, the rich history to explore, the food, and the people.

Pan con Tomate

During my summer abroad, I lived in a home with a single Spanish woman, Monica. Monica prepared breakfast, lunch, and dinner for us each day (unless we were dining out) and was such a wonderful person to get to know. She was young, vibrant, loved talking about U.S. pop-culture with us, and taught us so much about the language and culture of Spain.

For a traditional Spanish breakfast, Monica would make us pan con tomate, often. Like, 4x’s a week often and it didn’t bother me one bit because I *love* pan con tomate. The concept is as simple as the recipe looks. Grated tomatoes served over crusty bread. But it’s simplicity is just what I love, and everyone loves, about pan con tomate. Monica, when in a hurry some mornings, would just slice up a tomato and serve it on bread; but, when she had a little more time to spare she did it the more “authentic” way, which was grating a fresh tomato using a box grater. I have shared the recipe based on my memory from how Monica made hers during my time in Spain. 


So enjoy these fresh, summer tomatoes and try the humble, yet delicious pan con tomate in your own homes for yourself. I’ll be eating mine and dreaming about walking the streets of Sevilla, Spain. 



P.S. If you are visiting Spain and want to see some of my recommendations, check out my guides to Sevilla, Madrid, and Granada

Pan con Tomate

pan con tomate
5 from 1 vote


For the Tomatoes:

  • 2 large beefsteak tomatoes
  • 2 cloves garlic

For the Bread:

  • 1 french baguette, cut in half lengthwise and sliced into 4 inch pieces see notes
  • extra virgin olive oil (preferably olive oil from Spain)
  • coarse salt, for serving I use Maldon


For the Tomatoes:

  • Using large size grate of a cheese grater, grate the tomatoes and 1 clove of garlic into a large bowl. Using a fined sieve strainer, pour the tomatoes pulp over to remove excess liquid from the tomato mixture so that you are left with just the pulp. Set aside.

For the Bread:

  • Preheat oven on broil.
  • Place the bread on a baking sheet. Drizzle with olive oil (more or less each slice gets about 1 tsp). Place in the oven and broil, watching carefully so it doesn't burn, until very golden brown and crunchy, about 2 minutes. Remove the bread from the oven and drizzle with olive oil again.
  • Let the bread cool enough to handle. Rub the toast with the remaining clove of garlic.
  • Gently spoon the tomatoes on top of the toast to coat well. Sprinkle with salt. Enjoy!


If your baguette is very thick, you may want to slice out the center of the bread so your toast slices are 1/4 inch thick. This will help your toast get crispy!

1 Comment

  • Reply
    May 30, 2021 at 3:50 pm

    5 stars
    This is amazing! I wanted an easy to breakfast to make while on vacation, and I’m hooked! I’ve told so many people about this- so light and REFRESHING! I’ve tried making it on rosemary sourdough bread as well, and I think that’s my favorite! So so good, thank you for the recipe!!

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