Pan con Tomate
The simplest and most satisfying Spanish tapa of toasted bread rubbed with raw garlic and the flesh of ripe tomatoes, finished with a generous pour of olive oil and flaky salt. It proves that the finest ingredients need almost no preparation to shine.
Grilled bread rubbed with garlic and ripe tomato halves then drizzled with olive oil and sea salt.
Nutrition per serving
Ingredients
Base
Main
Aromatics
Fat
Seasoning
Instructions
Grill or Toast the Bread
Toast the bread slices on a hot griddle pan, in a toaster, or under a broiler until deeply golden and crispy on both sides. The bread should be firm enough to withstand vigorous rubbing without falling apart.
Rub with Garlic
While the bread is still hot, take a halved garlic clove and rub the cut side firmly over the entire surface of each toast slice. The heat of the bread helps the garlic perfume absorb into it beautifully.
Rub with Tomato
Take a halved ripe tomato and rub the cut side firmly over the garlic-rubbed bread in a circular motion, pressing down so the juice and pulp saturate the bread. Discard the remaining tomato skin.
Season and Serve
Drizzle each slice generously with extra virgin olive oil and finish with a pinch of flaky sea salt. Serve immediately while the bread is still warm and before it has any chance to become soggy.
Substitutions
Common mistakes
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