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Pan con Tomate

pan con tomate


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!