Pan Con Tomate: A Step By Step Guide

Learn how to make the perfect pan con tomate with this step-by-step guide complete with pictures. This Spanish dish is easy to make and delicious to eat!
A round wooden serving board holds a black plate covered with several slices of toasted bread spread with a chunky red tomato mixture, reminiscent of Pan Con Tomate. Next to the plate, on the light-colored table surface, there is a glass of water, a bottle of wine, and a small bowl of coarse salt.

Tomato Bread the Spanish Way!

Pan con tomate, also known as pantomate or “pa amb tomàquet” in Catalan, is a classic Spanish dish that embodies the essence of Mediterranean cuisine. This simple yet flavorful recipe highlights the freshness of ripe tomatoes and the richness of quality olive oil, all served on crusty bread. Whether you’re serving it as an appetizer, a snack, or even a light meal, pan con tomate is the best.

How to make pan con tomate

A hand holding a large, ripe red tomato with a green stem over a white container. The background includes a wooden structure, possibly a table or counter, and a tiled wall. The tomato looks fresh and vibrant, perfect for preparing Pan Con Tomate.

Selecting the Best Tomatoes

The star of pan con tomate is undoubtedly the tomatoes.

  • Ripe and Juicy: Look for plump, fragrant tomatoes and slightly soft to the touch.
  • Seasonality: Opt for tomatoes that are in season for the best flavor.
A close-up of a person wearing a blue apron grating a red tomato over a white container, perfect for preparing Pan Con Tomate. The person holds the tomato with their left hand while pressing it against the grater with their right hand. The image focuses on the hands, the tomato, and the grater, with the background slightly blurred.

Preparing the Tomatoes

  • Grating: Grate the tomatoes on the coarse side of a box grater. This method ensures you get a smooth, juicy pulp.
  • Straining: Optional, but I don’t recommend it.
A close-up of several slices of ciabatta bread on a wooden surface, perfect for Pan Con Tomate. The bread is lightly drizzled with olive oil, giving it a yellowish tint and enhancing its porous and airy texture. The irregular holes and the soft, rustic appearance are characteristic of ciabatta.

Types of Bread

The foundation of pan con tomate is the bread. Choosing the right type of bread can make or break the dish.

  • Crusty Bread: Opt for a rustic, crusty bread like a baguette or a country loaf.
  • Toast: Slice the bread thickly and toast until it’s golden brown and crispy. This helps it withstand the tomato topping without becoming soggy.

Other Ingredients

While tomatoes and bread are the stars, the supporting ingredients play crucial roles in enhancing the dish’s flavors.

  • Olive Oil: For its robust flavor, use extra virgin olive oil.
  • Fresh Garlic: Rub a cut clove of garlic on the toasted bread before adding the tomato. This adds a subtle but impactful layer of flavor.
  • Flaky Sea Salt: Sprinkle a pinch of flaky sea salt on top to enhance the sweetness of the tomatoes and add a delightful crunch.
Una tabla redonda de madera para servir sostiene un plato negro cubierto con varias rebanadas de pan tostado untadas con una mezcla de tomate rojo con trozos, que recuerda al Pan Con Tomate. Al lado del plato, sobre la superficie clara de la mesa, hay un vaso de agua, una botella de vino y un cuenco pequeño de sal gruesa.

Pan Con Tomate: A Step By Step Guide

Alejandra Graf
Learn how to make the perfect pan con tomate with this step-by-step guide complete with pictures. This Spanish dish is easy to make and delicious to eat!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Spanish
Servings 12 pieces
Calories 2 kcal


  • 1 ripe tomatoes
  • 1 loaf of rustic crusty bread like a baguette or country loaf
  • Extra virgin olive oil
  • 1 garlic cloves
  • Flaky sea salt


  • Grate the tomatoes on the coarse side of a box grater, discarding the skins.
  • Season the tomatoe pul with a pinch of salt and a small gulp of olive oil. Set the tomato pulp aside in a bowl.
  • Slice the bread thickly, drizzel with olive oil, toast the slices until they are golden brown and crispy.
  • Peel the garlic clove and rub with it the toasted bread slices.
  • Spoon the grated tomato pulp onto the toasted bread slices.
  • Finish with a pinch of flaky sea salt on each slice. Serve immediately while the bread is still warm.


Toasting Bread in the Oven
  • Preheat the Oven: Preheat your oven to 375°F (190°C). Place the bread slices in a single layer on a baking sheet. Bake for about 10-15 minutes, or until the bread is golden brown and crispy. You may need to flip the slices halfway through for even toasting.
Toasting Bread in the Air Fryer
  • Preheat your air fryer to 350°F (175°C) for about 3 minutes. Place the bread slices in a single layer in the air fryer basket. Make sure not to overcrowd the basket. Air fry the bread slices for about 3-5 minutes. Check them halfway through and flip if necessary. The bread should be golden brown and crispy.


Serving: 1pieceCalories: 2kcalCarbohydrates: 1gProtein: 0.1gFat: 0.02gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 1mgPotassium: 25mgFiber: 0.1gSugar: 0.3gVitamin A: 85IUVitamin C: 1mgCalcium: 1mgIron: 0.03mg
Keyword tomato


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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