Pan Con Tomate Recipe

Slice and toast

Slice the bread into 1/2-inch to 3/4-inch (1.2–2 cm) thick slices. Brush both sides lightly with 2 tablespoons extra-virgin olive oil. Toast the slices in a large skillet over medium-high heat, on a grill pan, or under a broiler until golden and slightly crisp (about 2–3 minutes per side on a skillet or grill; 1–2 minutes under a hot broiler). Remove and keep warm.

If you prefer a crunchier base, toast longer until deeply golden but not burnt. Sprinkle the warm toasted slices with a pinch of sea salt (use about 1/8–1/4 tsp per slice depending on size).

Prepare tomatoes

If using whole tomatoes, grate the ripe tomatoes on the large holes of a box grater into a bowl until you reach the skin; discard the skins. You should have about 1 to 1 1/2 cups of loose grated tomato. If using pre-halved tomatoes for rubbing, reserve one half for rubbing and squeeze the remainder into a bowl, removing excess juice if extremely watery.

Season

Add 1 tablespoon extra-virgin olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the grated tomatoes. Stir to combine and taste; adjust salt or pepper as needed. Let sit for 5 minutes to allow flavors to meld.

Rub garlic and tomato on toast

Take the reserved halved tomato (or a tomato cut in half) and rub the cut side over the top of each warm toasted bread slice until the bread has absorbed some tomato and a glossy red color. Immediately rub the peeled garlic clove over the tomato-rubbed surface (lightly for a hint of garlic, longer for stronger garlic flavor).

Spoon a generous tablespoon or two of the seasoned grated tomato onto each slice, spreading evenly but leaving the crust exposed. If the tomato mixture is very juicy, spoon gently to avoid soggy edges.

Arrange the prepared pan con tomate on a serving plate. If using, scatter chopped basil or parsley over the toasts and top with torn slices of Serrano ham or prosciutto. Drizzle a small amount (about 1 teaspoon) of extra-virgin olive oil over each slice for shine and flavor.

Serve immediately while the toast is warm. Pan con tomate is best eaten the same day; leftover grated tomato can be refrigerated up to 24 hours.