This Spanish tomato bread, pan con tomate – literally translating to bread with tomatoes – is the pure taste of a Spanish summer! Fresh tomatoes, olive oil and salt are blitzed to a puree and spooned over toasted bread. Quick, simple, and so delicious!
This Spanish tomato bread, pan con tomate or pan con tomate y aciete, (which we also know as tostada con tomate) was something we used to enjoy for breakfast with a cafe con leche and glass of fresh orange juice served with a small sachet of sugar on the side. There are many variations throughout the regions of Spain, but this particular pan con tomate recipe is the one we ate throughout our summers in Seville, Andalucia. Like bruschetta, this is a delicious recipe for using beautiful summer tomatoes.
Made from a few basic ingredients, it is a delicious summer breakfast that is quick to make, refreshing, wholesome and tastes amazing! This Spanish toast is a great way to use up a glut of tomatoes too (if you have lots of cherry tomatoes, have a look at this tomato quiche recipe).
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Ingredient notes and substitutions
You only need 4 ingredients to make this tomato toast. My number 1 tip is to buy the best olive oil you can, it really makes a difference!
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Tomatoes – plum or roma tomatoes, I personally prefer to use them slightly underripe rather than overripe. Make sure they are at room temperature!
- Salt – sea salt or kosher salt.
- Olive oil – use extra-virgin olive oil. I recommend to choose a smooth tasting olive oil rather than a peppery olive oil as that can over power the taste of the tomatoes.
- Bread – use a country style bread, ciabatta or sourdough, or Turkish bread if you are in Australia. Don’t use ready-sliced bread, the tomato juice will soak into the bread making it soggy and very difficult to eat! Bread buns, especially slightly stale ones are also a great option – as I’ve used here. The crusts help stop the juices from dripping through to your plate, and your clothes!
How to make pan con aciete y tomate from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the tomatoes – quarter the tomatoes and then take the seeds out. There is no need to peel the tomatoes.
- Blend – place the tomatoes in a mini processor with the olive oil and salt. Blend until smooth. Check for seasoning, adding extra olive oil and salt to taste.
- Serve – Toast the bread under the grill then drizzle with olive oil, spoon over the tomato puree and serve straight away!
FAQ
Brushcetta is made with chopped tomatoes, whereas pan con tomate is made with grated or pureed tomtoes.
My recipe tips
- Use room temperature tomatoes – if you use tomatoes straight from the fridge, their sweet fragrant flavour won’t be as strong.
- Be generous with the olive oil and salt – these two bring out the flavours of the tomatoes.
- You can grate the tomatoes using a box grater instead of blending them if you prefer.
- Toasting the bread – I prefer to toast the bread under the grill so you can catch it when it is mid golden brown. This way you have the crunch that contrasts with the juicy tomatoes, but not the slight bitterness that comes with over-toasted bread.
- Taste! The amount of olive oil and salt used depends on how ripe your tomatoes are. The riper the tomatoes, the less oil and salt you need to use.
Serving Ideas
- Serve toastda on its own for breakfast, lunch, or as a snack.
- Top with thin shavings of manchego cheese or jamon serrano (serrano ham).
- Serve alongside other tapas favourites patatas bravas, tortilla, Samfaina (Spanish ratatouille) and ajillo mushrooms (Spanish Garlic mushrooms).
Make ahead/storage
This tomato toast is best served straight away! The blended tomatoes can be stored in the fridge for up to a day, however the sweet tomato flavours will dull slightly.
Variations
- Pa amb tomàquet – this a popular version from the Catalan region of Spain. Rub a clove of garlic over the bread before topping with the tomato.
Why not try…
You may also like these other Spanish recipes:
Pan con Tomate (Spanish Tomato Bread)
Author: Robyn
Ingredients
- 3 medium to large tomatoes at room temperature
- ½-1 tablespoon olive oil plus extra
- ¼-½ teaspoon sea salt
- 2 bread buns, sliced in half or 4 slices of bread
Instructions
- Quarter and de-seed the tomatoes.
- Roughly chop them then place in a mini food processor with ½ tablespoon olive oil and ¼ teaspoon salt and blitz until relatively smooth. It will be pink in colour and frothy.
- Add a little more oil and salt to taste.
- Place the bread buns under the grill and grill until golden.
- Drizzle with olive oil then spoon on the tomato puree.
- Eat straight away.
Notes
- Tomatoes – plum or roma tomatoes, I personally prefer to use them slightly underripe rather than overripe. Make sure they are at room temperature!
- Salt – sea salt or kosher salt.
- Olive oil – use extra-virgin olive oil, and the best quality you can afford. I recommend to choose a smooth tasting olive oil rather than a peppery olive oil as that can over power the taste of the tomatoes.
- Bread – use a country style bread, ciabatta or sourdough, or Turkish bread if you are in Australia. Don’t use ready-sliced bread, the tomato juice will soak into the bread making it soggy and very difficult to eat! Bread buns, especially slightly stale ones are also a great option – as I’ve used here. The crusts help stop the juices from dripping through to your plate, and your clothes!
- Use room temperature tomatoes – if you use tomatoes straight from the fridge, their sweet fragrant flavour won’t be as strong.
- Be generous with the olive oil and salt – these two bring out the flavours of the tomatoes.
- You can grate the tomatoes using a box grater instead of blending them if you prefer.
- Toasting the bread – I prefer to toast the bread under the grill so you can catch it when it is mid golden brown. This way you have the crunch that contrasts with the juicy tomatoes, but not the slight bitterness that comes with over-toasted bread.
- Taste! The amount of olive oil and salt used depends on how ripe your tomatoes are. The riper the tomatoes, the less oil and salt you need to use.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Robyn says
This is my favourite summer breakfast!