Pan con tomate is a traditional Spanish recipe that's perfect for those hot summer days
Having moved to the United States at the young age of three, I unfortunately have no memories of Spain. My connection to the culture has always been through my mother's cooking. This recipe is one my sisters and I would devour while standing around the kitchen.
Though pan con tomate is commonly served as a breakfast dish, we often ate it as an appetizer with some warm slices of bread. Usually it was Cuban bread since we lived in the most Cuban populated city outside of Cuba (AKA Hialeah). Keeping things super traditional was not the norm in my upbringing, as you will notice a lot of our cultural dishes usually have our own little twist. Please don't be offended. As a kid growing up multicultural, I often didn't know what was Cuban, Spanish, or American. In fact, my sisters and I would call this Pan con Tomaca, and it wasn't until I was an adult that I found out it's actually Catalan and correctly said as Pa amb tomàquet. Although some regions do say Pan Tumaca, I had no idea I have mispronounced this dish my entire life.
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, tapa, 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.
- Roughly chop the tomatoes and garlic.
- Add tomatoes and garlic to the food processor.
- Process until it's almost smooth (about 10 seconds).
- Transfer to a dish and add in oil and salt.
- 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 I will say that's never stopped me 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.
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- food processor or blender
Ingredients
- 3 tomatoes plum or roma
- 1 large garlic clove
- 1 Tbsp extra virgin olive oil
- ¼ tbsp salt or to taste
- bread to serve
Instructions
- Roughly chop the tomatoes and garlic.
- Add tomatoes and garlic to the food processor.
- Process until it's almost smooth (about 10 seconds).
- Transfer to a dish and add in oil and salt.
- Serve with bread.
Notes
Nutrition
If you enjoyed this recipe, please let us know. Leave a comment, rate it, and don't forget to tag us @somevegancouple on Instagram! We'd love to see how your version of this recipe turns out!
