Authentic Pan con Tomate (Spanish Tomato Bread)
Crusty toasted bread rubbed with garlic, topped with fresh grated tomato, and finished with great olive oil and flaky salt. The classic Spanish recipe in 5 minutes. Naturally vegan.
Servings 2 slices
Ingredients
- 2 thick slices of crusty bread (sourdough, ciabatta, or country loaf)
- 2 large ripe tomatoes
- 1 garlic clove peeled
- 2 tbsp extra virgin olive oil plus more for drizzling
- Flaky sea salt to taste
Instructions
- Cut the tomatoes in half. Grate each half cut-side down on the large holes of a box grater, discarding the skins.
- Pass the grated pulp through a fine mesh sieve to drain off excess liquid.
- Stir 1 tbsp olive oil and a pinch of salt into the strained pulp.
- Toast the bread slices in a dry pan or under the broiler until deep golden and crisp on both sides.
- While still warm, rub the cut side of the peeled garlic clove across the surface of each toast.
- Spoon the tomato pulp generously over the toasts. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt. Serve immediately.
Notes
Use the ripest tomatoes you can find. The quality of the tomato, bread, and olive oil determines the final result. Assemble right before serving for maximum crunch.