Pan con Tomate (Spanish Tomato Toast)

If you hate tomatoes, this recipe isn’t for you. Surprisingly enough, I have a decent amount of people in my life who despise the juicy red fruit (or vegetable depending on who you ask), and to some degree, I get it… get it, not support it. If you do love tomatoes and are looking for a simple way to use up those perfectly ripe summer beauties, then this Pan con Tomate is for you. Grated tomatoes are piled onto a crusty slice of garlic-‘scented’ bread, finished with olive oil and a briny, bold topping for an appetizer, snack, or light lunch that’s as simple as it is delicious.

What You’ll Need For Pan con Tomate

• Tomatoes – Not every tomato works here. You’ll want to reach for a meatier variety rather than a super juicy one. Roma or plum tomatoes are the best choice, but if you can’t find ripe ones, beefsteak tomatoes also work well. Steer clear of juicier varieties, like vine tomatoes, and save those beautiful heirlooms for slicing, not this recipe.
• Bread – The bread is players choice here, but there are a few things to consider. First: will the bread overpower the tomatoes? Yes, that can happen. I’d steer clear of flavored breads and even most sourdoughs. Ultimately, you want the tomatoes to be the star, the bread is simply the vehicle for them. Second, think about the mouthfeel. Is there too much bread for the amount of tomato? My go-to is sliced ciabatta or sliced baguette. I’ve also seen people use a Tuscan loaf . Whatever you choose, look for a bread with a crisp, crusty exterior and enough structure to hold up to the grated tomatoes without becoming soggy.
• Garlic – 1 fresh clove. It’s optional, but it does add a ton of flavor.
• Olive Oil – A flavorful extra virgin olive oil that isn’t too overpowering.
• Salt – It’s rare for me to call out salt as a key ingredient, but it is crucial to this recipe. I use two different salts, each with a specific purpose. First, coarse kosher salt (Morton) seasons the grated tomatoes, bringing out their natural sweetness and flavor. Then, I finish the toast with flaky Maldon sea salt for a delicate crunch and the perfect finishing touch.

Tools Needed

• Box Grater – Nothing fancy, just your standard box grater.
• Fine Mesh Strainer – Not necessary, but I like to drain my tomatoes a bit before assembling.

How To Make Pan con Tomate

Grate the Tomato – Using the large holes of a box grater, grate the tomatoes (skin and all). Discard the leftover skins. Transfer the grated tomatoes to a fine-mesh strainer and let them drain until they’re still moist but no longer swimming in their own juices. How much liquid you remove is ultimately up to you. Place the strained tomatoes in a bowl, season generously with kosher salt, stir to combine, and set aside.

How To Serve Pan Con Tomate

Oh, the possibilities are endless. Below are a few of my favorite topping combinations, but this is also your chance to have a little fun and make it your own. Just remember—we don’t want to take away from the tomatoes, so I’d recommend sticking to one, or at most two, toppings.

• Jamón or Prosciutto: Jamón is the traditional choice, but it can be a bit difficult to find. If you can’t get your hands on it, feel free to substitute Prosciutto di Parma, which has a similarly delicate, salty flavor.
• Anchovies: I personally love using white pickled anchovies, which are usually found in the refrigerated seafood section. They add a bright, lightly pickled flavor that’s a wonderful contrast to the sweet tomatoes. If you can’t find them, traditional anchovy fillets packed in oil are another great option.
• Guindilla Peppers: These small, tangy yellow peppers have a gentle kick, but nothing too spicy. They can be a little tricky to find, so I usually order them online HERE.
• Flavored Salts

Frequently Asked Questions

Storing

Pan con Tomate is meant to be enjoyed immediately. “But what about storing the tomatoes in the fridge?” Don’t do it! Refrigerating tomatoes dulls their flavor and can leave them with a mushy, mealy texture. The same goes for storing them in the refrigerator before grating. For the best flavor and texture, always keep your tomatoes on the counter at room temperature, and assemble the toast just before serving.