Pan con tomate is a simple, traditional Spanish recipe that’s perfect for those hot summer days

I moved to the U.S. when I was three, so I don’t have memories of Spain itself, but my connection has always been through my mother’s cooking. This dish, in particular, is one my sisters and I would devour while standing around the kitchen, usually before it ever made it to the table.

Traditionally, pan con tomate is served for breakfast, but in our home, it was more of an anytime appetizer, often served with Cuban bread since we lived in Miami. Staying “authentic” wasn’t really our thing, every recipe in our home came with its own twists. We even grew up calling it Pan con tomaca, completely unaware that it’s actually Catalan and properly pronounced pa amb tomàquet. Some regions do say pan tumaca, so at least we weren’t too far off! Mispronunciation aside, this dish will always remind me of home, simple, fresh, and a little mixed-up, just like my multicultural upbringing.

Why You’ll Love this Recipe

So quick and easy to make! As long as you enjoy tomatoes, you’ll probably enjoy this dish. The juicy tomato mixture is so refreshing and contrasts perfectly with some warm crunchy bread. Can be enjoyed as a snack, with tapas, as an appetizer, or with any meal, from breakfast to dinner.

Ingredients

• tomatoes
• garlic
• olive oil
• salt

How to Make Tomato and Toast

Many people use a grater for the tomatoes instead of a food processor but I find the food processor to be easier, faster, and safer.

1. Roughly chop the tomatoes and garlic.
2. Add tomatoes and garlic to the food processor.
3. Process until it’s almost smooth (about 10 seconds).
4. Transfer to a dish and add in oil and salt.
5. Serve with bread.

Storing

This recipe is best enjoyed freshly made. Tomatoes don’t store too well in the fridge especially after they have been salted, but that’s never stopped us from eating it a day old.

Pairing Suggestions

Enjoy this as a breakfast item, or as a tapa spread with garlic mushrooms, Peruvian ceviche and red sangria, white sangria or tinto de verano. We also find it tasty as a side to a pasta dish, such as, lemon zucchini pasta, green goddess pasta, or sun-dried tomato pasta with artichoke.

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Whether you’re vegan, trying to eat more plant-based meals, or just here for a delicious recipe –
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Pan con Tomate (Bread with Tomato)

So quick and easy to make! As long as you enjoy tomatoes, you'll probably enjoy this dish. The juicy tomato mixture is so refreshing and contrasts perfectly with some warm crunchy bread. Can be enjoyed as a snack, tapa, an appetizer, or with any meal, from breakfast to dinner.

Course: Appetizer, Breakfast

Cuisine: spanish

Diet: Vegan

Keyword: Easy, Simple Recipe, Summer

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2 people

Calories: 97kcal

Print Recipe

Equipment

• food processor or blender

Ingredients

• ▢ 3 tomatoes (plum or roma)
• ▢ 1 clove garlic
• ▢ 1 Tbsp extra virgin olive oil
• ▢ ¼ tbsp salt (or to taste)
• ▢ toasted bread (of choice)

Instructions

• Roughly chop the 3 tomatoes and 1 clove garlic, and add to a food processor. Process until it's almost smooth (about 10 seconds).
• Transfer to a dish and mix in 1 Tbsp extra virgin olive oil and ¼ tbsp salt . Serve with toasted bread of choice.

Notes

This recipe is best enjoyed freshly made. Tomatoes don’t store too well in the fridge, especially after they have been salted, but that’s never stopped us from eating it a day old.

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 882mg | Potassium: 444mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1537IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg

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