Spanish Tomato Bread (Pan con Tomate)

Name: Spanish Tomato Bread (Pan con Tomate)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices sourdough or country bread, thickly sliced; 2 very ripe large tomatoes (or 2 cups ripe cherry tomatoes), halved; 2 garlic cloves, peeled, halved; 2 tbsp extra-virgin olive oil; 1/2 tsp flaky sea salt (such as Maldon)

The classic Catalan breakfast of thick-cut sourdough or country bread toasted until golden, rubbed with garlic, then scraped with ripe tomato and finished with good olive oil and flaky salt. Simple, honest, and transformative.

13 minEasyServes 4230 cal/serving

SpanishBreakfastOvenMediterraneanVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 slices sourdough or country bread, thickly sliced
2 very ripe large tomatoes (or 2 cups ripe cherry tomatoes), halved
2 garlic cloves, peeled, halved
2 tbsp extra-virgin olive oil
1/2 tsp flaky sea salt (such as Maldon)

Instructions

1

Preheat the oven broiler to high, or set the oven to 450 degrees F (230 degrees C). Arrange the 4 slices sourdough or country bread, thickly sliced slices on a baking sheet in a single layer.
2

Toast the bread under the broiler or in the hot oven for 3 to 4 minutes per side until deeply golden and crisp on both surfaces. Watch carefully to avoid burning.
3

While the bread is still hot, immediately rub the cut side of a 2 peeled, halved garlic cloves clove firmly across each slice, using as much or as little as you like. The rough toast acts as a grater.
4

Firmly rub the cut face of the 2 halved very ripe large tomatoes (or 2 cups ripe cherry tomatoes) over each garlic-rubbed slice, pressing to squeeze out the pulp and seeds directly onto the bread. Discard the tomato skins.
5

Drizzle generously with 2 tbsp extra-virgin olive oil and sprinkle with 1/2 tsp flaky sea salt (such as Maldon). Serve immediately while the toast is still warm and crisp.

Questions

Can I make Spanish Tomato Bread (Pan con Tomate) gluten-free?

Yes. The gluten in this entry is 4 slices sourdough or country bread, thickly sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Spanish Tomato Bread (Pan con Tomate) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Spanish Tomato Bread (Pan con Tomate)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.