Pan Con Tomate Recipe
Toasted bread topped with ripe tomatoes and olive oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Tomato Topping
Garnish
Method
Preparation
- 1
Prepare the Bread
Preheat your oven to 400°F (200°C). Slice the baguette or rustic bread into 1-inch thick slices. Arrange the slices on a baking sheet.
- 2
Toast the Bread
Place the baking sheet in the preheated oven and toast the bread for about 5-7 minutes, until it is golden brown and crispy. Keep an eye on it to prevent burning.
Tomato Topping
- 3
Prepare the Tomatoes
While the bread is toasting, wash the ripe tomatoes. Cut them in half and scoop out the seeds. Grate or finely chop the tomato flesh into a bowl.
- 4
Add Flavor to the Tomato Mixture
Mince the garlic clove and add it to the bowl with the grated tomatoes. Pour in the extra virgin olive oil, then sprinkle with salt and black pepper. Mix well to combine all flavors.
Assembly
- 5
Assemble Pan Con Tomate
Once the bread is toasted, remove it from the oven. Spoon the tomato mixture generously over each slice of toasted bread. Drizzle with additional olive oil if desired.
- 6
Garnish and Serve
If using, tear fresh basil or parsley leaves and sprinkle them over the topped bread. Serve immediately while the bread is still warm.