When in Spain, pan con tomate is eaten throughout the day – breakfast through tapas time. The dish is simply grated, fresh tomato on toasted bread; with a rub of fresh garlic, a splash of extra-virgin olive oil, and a sprinkle of salt for additional flavor.

By now you’ve likely noticed what a fan I am of Spanish cuisine. I’ve had the good fortune to visit the diverse country many times, starting back in the late- ‘90s over the course of a multi-week work assignment that took me to Madrid and environs.

Since it was a work trip, I couldn’t fully explore eating on my terms, but subsequent travels meant I could explore my tastes and curiosities in markets, restaurants and private homes. Pan con tomate was a mainstay on most days!

I’ve experienced pan con tomate set-ups at breakfast buffets, on lunch, tapas and dinner menus, and my personal favorite, at the beachside restaurants in Menorca. This dish makes an appearance from humble to haute settings.

For such a simple recipe, I have had the misfortune of subpar offerings. Here’s my technique that ensures crusty bread and supreme tomatoey-ness with unctuous textures and popping flavor. Since there are so few ingredients, quality is key: select the tastiest bread and tomatoes you can find; and the best extra-virgin olive oil whose flavor will enhance the tomatoes.

The Bay Area and Central Spain share a similar latitude, so farming crops are similar. Think citrus, olives, nut trees, grapes, and the star of this dish – tomatoes. It’s peak tomato season now and since my paltry container tomato crop doesn’t fill our needs, I’m taking full advantage of what our farmers’ markets have to offer.

Now is the perfect time to indulge yourself with pan con tomate at home. It will add a memorable component to your summertime eating.

Advance note: The resulting recipe quantity will vary depending on the size of your tomatoes, their juiciness and the size of the bread used. Scale the ingredients to suit your situation!

Pan con Tomate -- Bread with Tomato

Makes about 1/2 cup of tomato topping, enough for about 8 pieces

Print Recipe Pin Recipe

Ingredients

2 medium-large tomatoes firm-ripe ones at peak flavor
1 large clove garlic
2 - 4 tablespoons olive oil extra virgin
1 teaspoon sea salt
1 loaf baguette or other firm, crusty bread (Reserve the remainder for another use.

Instructions

Cut the tomatoes in half crosswise. Using the large holes of a box grater, carefully grate the fleshy side into a bowl. You should only have the thin skin remaining. This will yield about one cup of grated tomato.
Transfer the grated tomato through a fine mesh strainer into another bowl, reserving the juice to add back as needed to create a tomato spread the viscosity of a jam or jelly. (Remember, tomatoes are technically a fruit!)
Cut the baguette into 3-inch lengths, then slice each piece in half crosswise. Place the sliced pieces cut side up and broil until lightly toasted, about 4 minutes. (A toaster oven is ideal here!) Reserve any remaining bread for another use.
Rub the clove of garlic across the toasted bread. Start on the crispier edges to break through the garlic. Go lightly as this method imparts a lot of garlic-iness, and you want to have the tomatoes shine here.
Spread the jammy, fresh tomato onto each piece. Drizzle each piece with extra-virgin olive oil and sprinkle with sea salt.
Serve immediately. Some absorption of the tomatoes into the bread is desired, but you want to avoid a soggy bread.