Pan con Tomate
This simple Spanish breakfast or snack features toasted bread rubbed with garlic, topped with fresh grated tomato, and finished with a drizzle of olive oil and a sprinkle of salt. It's a flavorful and light way to enjoy ripe tomatoes.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 419 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 4 pcscrusty bread, sliced
- 2 pcsripe tomato
- 1 clovegarlic, peeled
- 2 tbspextra virgin olive oil
- 1 pinchsea salt
Equipment
bowl · knife · box grater · toaster
The method
Step by step
- 1
Toast the crusty bread slices until golden and slightly crisp. You can use a toaster, grill pan, or oven.
About 3 min
Cook’s note: Ensure the bread is well-toasted to hold up to the tomato.
- 2
While the bread is toasting, cut the ripe tomatoes in half.
About 1 min
- 3
Using a box grater, grate the tomato halves over a bowl, discarding the skin once you've grated all the pulp.
About 3 min
Cook’s note: Grating ensures a smooth, pulpy tomato topping without large chunks.
- 4
Once the bread is toasted, take the peeled garlic clove and rub it vigorously over the surface of each piece of toast.
About 2 min
Cook’s note: This imparts a subtle garlic flavor without being overpowering.
- 5
Spoon the grated tomato pulp generously over each garlic-rubbed toast.
About 1 min
- 6
Drizzle each piece of Pan con Tomate with extra virgin olive oil and sprinkle with sea salt to taste.
About 1 min
Cook’s note: A good quality olive oil makes a significant difference in flavor.
- 7
Serve immediately and enjoy.
Per serving
Nutrition
- Calories
- 419.3kcal
- Protein
- 11.5g
- Carbs
- 59.5g
- Fat
- 15.4g
- Fibre
- 4.8g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is best enjoyed fresh; it does not store well as the bread will become soggy.