Pan con Tomate

Name: Pan con Tomate
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Roma Tomatoes — 4; Sherry Vinegar — 1 tsp; Extra Virgin Olive Oil — 1 tbsp; Salt — To taste; Black Pepper — To taste; Crusty Bread — 4 thick slices; Garlic — 1 clove; Olive Oil — To fry

This classic Spanish pan con tomate features rustic, crusty bread fried in olive oil until golden, then rubbed with fresh garlic and topped with vibrant, grated tomatoes. Seasoned to perfection with sherry vinegar, sea salt, and extra virgin olive oil, this simple yet sublime dish creates an irresistible contrast between the crunchy, garlicky bread and the fresh, flavourful tomato pulp, making it the ultimate Mediterranean appetiser.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Grating the tomatoes using a box grater is the preferred technique; it effortlessly separates the skin from the flesh and creates a coarse, textured tomato pulp that clings beautifully to the toasted bread.

While a toaster is convenient, frying the bread slices in a shallow layer of olive oil provides a superior flavour and a perfect, golden-brown crunch that elevates the entire dish.

Do not discard the excess tomato juices drained from the pulp; they are excellent when saved for chilled gazpacho, added to pasta sauces, or used as the base for a flavourful Bloody Mary.

Rubbing the fried bread with a halved garlic clove while it is still warm is essential; the heat helps the bread absorb the aromatic garlic oils, creating a foundational layer of savouriness.

If your tomatoes are slightly bland, feel free to adjust the balance by adding a small pinch of sugar or a touch of MSG to boost the umami profile, ensuring the tomato topping is consistently delicious.

Prepare Tomatoes
Wash the tomatoes, halve them, and grate each half using a box grater to separate the flesh from the skin, then drain away excess liquid.

Season Pulp
Mix the grated tomato pulp with sherry vinegar, salt, pepper, and a generous drizzle of quality extra virgin olive oil, tasting and adjusting the seasoning to reach a perfect balance.

Fry Bread
Heat a shallow layer of olive oil in a pan and lightly fry thick slices of crusty bread until they are beautifully browned and crisp on both sides.

Aromatise
Remove the bread from the pan, dab off any excess oil, and immediately rub the warm, crunchy surface with a cut half of a garlic clove.

Assemble
Spoon heaps of the seasoned tomato mixture onto the garlic-rubbed bread, finish with a light sprinkle of flaky sea salt, and serve immediately.