Super Simple Pan con Tomate Recipe
Recipe type: Breakfast or Snack
Cuisine: Spanish
Prep time: 
Total time: 
Serves: About 8-10 thin slices of toast
About 8-10 thin slices of toast
  • 4 medium-sized tomatoes on vines
  • Extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste
  • ½ teaspoon sugar (if needed to decrease acidity in off-season tomatoes)
  • ½ loaf of whole-wheat, rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness)
  • A few thin slices of Spanish Serrano or Iberian ham (optional, but highly recommended to enhance flavors!)
  1. Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250 degrees Fahrenheit for about five to ten minutes, flipping halfway through.
  2. Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
  3. Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and add a pinch of sugar if necessary (when using off-season tomatoes they might be too acidic).
  4. Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
  5. Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
Recipe by An Insider's Spain Travel Blog & Spain Food Blog! at