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Pan con Tomate Recipe

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  • Author: Maxine Dubois
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


This Pan con Tomate Recipe is made with Roma tomatoes, olive oil, garlic, salt, crusty bread and topped with jamón serrano.


  • 2 ripe Roma tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 6 slices of crusty bread, like a baguette or sourdough
  • 6 slices of jamón serrano
  • salt


  1. Start by washing the tomatoes and cutting them in half. Place the tomatoes on a cheese grater and grate them completely. Throw the skins away.
  2. Add the olive oil and salt in the tomato pulp and stir.
  3. Drizzle olive oil on each piece of toast and toast the sliced bread. While the toast is still hot, rub each slice of bread with a garlic clove. Spoon the grated tomato pulp on each piece of toast and top with jamón serrano. Feel free to drizzle more olive oil if you like.


  • Choose the right bread: For the best results, use a rustic bread such as sourdough or a crusty French baguette. The bread should be sturdy enough to hold the tomato and garlic mixture without getting soggy.
  • Use ripe tomatoes: The key to great Pan con Tomate is using ripe and juicy tomatoes. Look for tomatoes that are firm but give slightly when gently squeezed.
  • Toast the bread: Toasting the bread will give it a nice crunch and help it hold up to the tomato mixture. You can toast the bread on a grill, in a toaster, or under the broiler.
  • Rub the garlic on the bread: Rubbing a clove of garlic on the toasted bread adds a subtle garlic flavor and enhances the overall taste of the dish.
  • Grate the tomato: To create the perfect texture for the tomato mixture, grate the tomatoes on the large holes of a box grater. This will create a pulpy mixture that is easy to spread on the bread.
  • Season to taste: The tomato mixture should be seasoned with salt and pepper to taste. You can also add a drizzle of olive oil or a sprinkle of fresh herbs such as basil or parsley.
  • Serve immediately: Pan con Tomate is best served immediately after assembling to prevent the bread from getting too soggy.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Grating
  • Cuisine: Spanish


  • Serving Size: 1
  • Calories: 186kcal
  • Sodium: 385mg
  • Fat: 4.5g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 5.5g