Pan con Tomate

Name: Pan Con Tomate (Spanish Tomato Bread)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: Two 6-in. pieces baguette, halved lengthwise; 2 garlic cloves, peeled; 4 Tbsp. extra-virgin olive oil; 2 very ripe large tomatoes; Coarse sea salt

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Pan con tomate is a classic Spanish snack built on toasted baguette rubbed with garlic, topped with grated ripe tomato, olive oil, and sea salt. It's a five-ingredient dish that delivers maximum flavor in under 10 minutes.

Total

5 min

Servings

4

Recipe Source

View original recipe

From Saveur · by SAVEUR Editors

Ingredients

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5 Ingredients

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Instructions

1
Position a rack in the center of the oven and preheat to 500°F. Place the baguette halves on a baking sheet and bake until golden brown, about 8 minutes. Using your fingers, rub the garlic over the cut surface of the toasts, then drizzle with oil.
2
Place a box grater over a large bowl and grate the cut sides of the tomatoes over the largest holes, discarding the skins. Spoon the grated tomatoes onto the toasts, sprinkle with sea salt, and serve immediately.

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Tips & Notes

Pro tips

Bake baguette at 500°F for exactly 8 minutes; toast should be golden brown but not charred so garlic rubs in easily.
Use very ripe tomatoes—underripe fruit won't release enough juice and will taste bland.
Rub garlic directly onto warm toast while it's still hot; the heat releases garlic oils for deeper flavor.
Grate tomatoes over the largest holes of the box grater to maintain texture; discard the tough skins that won't grate.

Substitutions

Extra-virgin olive oil → good-quality regular olive oil (slightly milder flavor)
Baguette → ciabatta or sourdough (adjust bake time by 1–2 minutes based on thickness)
Coarse sea salt → kosher salt or fleur de sel (use same amount)

Storage & make-ahead

Best served immediately. Leftover toast can be stored in an airtight container for 1 day; reheat briefly in a 350°F oven to restore crispness before topping.