This post contains affiliate links. Please read our disclosure policy.
Traveling around Spain is a delicious experience – but there is one thing I look forward to more than anything else – the Spanish Tomato Bread (Pan con Tomate) you find everywhere, loaded with bright, fresh tomato flavor! Since my first trip to Spain a few years ago, I have been a tomato toast fanatic – it is my favorite easy, simple summer appetizer that only takes about 10 or 15 minutes to throw together – and they will be inhaled in a fraction of that time!
This is one of the most simple – yet most delicious – snacks or small bites you’ll make!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Table of Contents
Fresh Tomato Toasts
At a tapas or Pintxos bar, there is one thing I am always going to order… pan con tomate. The simple toasted bread with grated fresh tomatoes is incredibly simple – but the flavor is out of this world.
On trips to Spain with my family and friends in the past, I can’t get enough of all the amazing fresh foods that are really centered arount vibrant, colorful local ingredients that are simply prepared.
This recipe isn’t about complicated ingredients or lengthy procedures – we’re going to grate tomatoes and mix with a little bit of olive oil and a sprinkle of salt to really kick up the tomatoes flavor.
Over the years, I’ve perfected the method I watched countless restaurants in Spain making, to ensure perfectly balanced flavor that I had in Barcelona, up the Costa Brava through Catalonia, and then in San Sebastian in Basque country.
I was just recently in Bilbao – Spain’s Western Basque coast across the country from Catalonia where Pan de Tomate is originally from – and I was so happy to see tomato toasts adorning just about every Pintxos (pronounced “peen-tchos”) bar’s counters. I popped into so many Pintxos bars for just a slice one day as I walked through San Sebastian – it was heaven (the perfect way to spend an afternoon, in my humble opinion.)
I love making a big batch of these when we have a lot of fresh tomatoes on hand – my husband, my daughter, and I usually end up standing over the baking sheet, gobbling them down before we have time to even put them on a plate.
How To Make Spanish Tomato Bread
To make this recipe, we will use the following ingredients:
- Ripe Tomatoes: Provide a sweet, juicy, and slightly acidic flavor, adding essential moisture to soften the bread.
- Crusty Bread (Baguette or Ciabatta) Offers a sturdy base and a contrasting crispy crust that holds up well under the tomato’s moisture.
- Garlic Cloves Infuse a pungent, slightly spicy flavor, enhancing the overall taste profile and aroma of the dish.
- Extra Virgin Olive Oil: Adds a rich, fruity, and slightly peppery flavor, contributing a silky, luxurious texture.
- Salt: Elevates all other flavors, balancing the acidity of the tomatoes for a harmonious taste profile.
- (Optional) Pinch of Smoked Paprika: Introduces a subtle smoky flavor and a hint of spice, adding depth and visual appeal.
Once you’ve gathered your ingredients, we will use the following method:
- Prep. Cut bread in half, and then into slices (or cut into slices if your loaf of bread isn’t very tall.) Wash tomatoes well.
- Bake & grate. Generously spread olive oil over bread and bake at 350 for about 10 minutes until crispy and lightly browned. Place a mesh strainer over a bowl and grate (with a cheese grater) the tomatoes until you’re left with just the tops and some of the peel.
- Season. Salt and season the tomato pulp while in the strainer, lightly stirring to make sure it is fully absorbed.
- Spread. When toasts are lightly browned, remove from oven and spread tomato mixture on top.
Perfect Grated Tomato Spread
For the best texture, grate tomatoes over a mesh strainer, to let the water fall into a bowl below. You can keep the tomato water and use it later!
The more water you get out of the tomatoes, the more intense the flavor will be – but you’ll also need more tomatoes to grate for spreading.
This recipe works with any tomato you can grate, but since we’re only using a few ingredients, you need to pick a tomato whose flavor you love! I spring for Romas because they tend to be inexpensive and have less water – but I also love using heirloom tomatoes on tomato toasts as well.
This recipe is intended to make the most out of what you have on hand, so any tomato you have and love is the right pick!
Best Bread for Tomato Toasts
With so few ingredients, this recipe relies on ingredients you really, really love – and a good crusty bread should be right up there.
You want to select a bread that toasts well and is a good balance of crusty and fluffy – I usually just grab a loaf of french bread and cut it up into bites, but ciabatta, Tuscan bread, baguettes all work well.
You want to get a good toast on the bread since the tomato will soften it as it sits, even though we reduced the water content, to prevent it from becoming too mushy.
What to Serve With Tomato Toasts
Spanish tomato toasts are fabulous with just about anything – as an appetizer, side dish, and even for breakfast!
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Spanish Tomato Bread (Pan Con Tomate)
Ingredients
- 2-4 Tomatoes (if roma, use 4. If Large beefsteak, 2 will work)
- 4 tbsp Good quality olive oil
- 2 tsp celtic sea salt If you don't have celtic or kosher (rough) salt, reduce salt to 1 tsp.
- 1 tsp fresh basil, ripped or finely chopped
- 1 tsp Spanish paprika optional
- 1 loaf french bread
Instructions
- Cut bread in half, and then into slices (or cut into slices if your loaf of bread isn’t very tall.)
- Wash tomatoes well.
- Generously spread olive oil over bread and bake at 350 for about 10 minutes until crispy and lightly browned.
- Place a mesh strainer over a bowl and grate (with a cheese grater) the tomatoes until you’re left with just the tops and some of the peel.
- Salt and season the tomato pulp while in the strainer, lightly stirring to make sure it is fully absorbed.
- When toasts are lightly browned, remove from oven and spread tomato mixture on top.
- Enjoy!
Yummy!
Simple and Authentic!