Go Back
–+ servings
Spanish tomato bread, pan con tomate, on a white background.

Pan con Tomate (Spanish Tomato Bread)

Robyn
Made from just 4 ingredients, this easy Spanish recipe is the taste of summer! Fresh tomatoes are pureed with olive oil and salt, then spread on toasted bread. It makes the easiest breakfast or lunch and is especially delicious on hot summer days!
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast | Brunch, Lunch, tapas
Cuisine spanish
Servings 2 people
Calories 141 kcal

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

INGREDIENTS
  • 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!
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.

Nutrition

Calories: 141kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 432mgPotassium: 477mgFiber: 3gSugar: 6gVitamin A: 1537IUVitamin C: 25mgCalcium: 54mgIron: 2mg
Keyword Pan con tomate, Spanish tomato bread

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!