Appetizers/ Sides/ Snacks

Pan con Tomate aka Rustic Spanish Tomato Bread

Pan con Tomate aka Rustic Spanish Tomato Bread

Tomatoes are still going strong in our neck of the woods! So, I’m excited to share this recipe for Rustic Spanish Tomato Bread, or as it’s known in Spain, Pan con Tomate! If you’ve never had this amazing tapas, or rustic bread appetizer, then you’ve been missing out. I mean really, who doesn’t love a good piece of grilled bread that is rubbed with garlic and oil, and then topped with a super simple raw tomato sauce? I mean, come on!

Years ago, Nathan and I were super fortunate to spend three weeks in Spain and Portugal. It’s still one of our most favorite trips that we’ve ever taken together. No shockers here, but part of why I enjoyed this trip so much was because of all of the incredible food! Plus, there were TAPAS! Lots of little plates of food that can be shared among the table and everyone gets a bite or two. Honestly, they’re simply snacks! And I come from a snacky family. Aside from just loving to snack all day, we both really loved that we got to try so many different dishes during our time there. We maybe only had one encounter of a tapas dish where we truly had no idea what we were eating. Maybe some intestines or other “not-so-desirable” part of an animal. Other than that, I loved everything!!

One of our favorite dishes was Pan con Tomate

This loosely translates into, “grilled bread slathered with tomatoes.” We noticed that throughout the country, it was prepared slightly different each time. The basics were all there – good fresh crusty bread, flavorful tomatoes, garlic, olive oil, and salt. The only difference is that some would slice the tomato in half and rub the inside of the tomato on the top of the grilled bread. This left a faint tomato flavor from all of the juices. Others would grate the tomato on a a cheese grater and then spoon the grated (mostly soupy) tomatoes over the top. That method is my preference. I felt it gave the bread more of a tomato flavor.

Since there aren’t many ingredients to this dish, each step it pretty important. By cutting the whole garlic clove in half and rubbing it onto the hot bread, you immediately have a garlic bread. No fuss with chopping the garlic into chunks. Also, make sure you don’t skimp on the olive oil or the salt. They are the finishing touches to this dish.

Oh and one more thing!

Today’s recipe is about tomatoes for a reason. Over the last 12 months, there have been a number of food bloggers who’ve collaborated on their blogs and Instagram to celebrate one ingredient that’s in season that month. I love this concept! Mainly because it gives us so many recipe ideas for an ingredient that is typically bursting out of our refrigerator. I mean, don’t you feel like you have so many tomatoes around your house? This collaboration has grown to almost 80 bloggers. So many of them are crazy talented and have amazing recipes to share! To give you all plenty of tomato inspiration, while they’re still in season, I’m going to link as many as I can underneath the step-by-step photos.

Enjoy! Amy

Pan con Tomate aka Rustic Spanish Tomato Bread

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By Amy Serves: 4-6
Prep Time: 5 minutes Cooking Time: 10-15 minutes


  • 1 loaf of your favorite crusty bread
  • 6 tablespoons olive oil, divided
  • 1 pound tomatoes on the vine
  • 2 garlic cloves
  • sea salt or kosher salt
  • pepper



Preheat grill pan or outdoor grill to medium high heat.


Slice the bread and have each slice about 1 inch thick. Drizzle one side with 3 tablespoons of olive oil. Just eyeball it.


Place the oil side bread down on the grill and cook for about 5 minutes on each side. You want nice grill marks with a slight chard look around the edges.


While you are grilling the bread, grate the tomatoes on a box grater directly into a medium bowl. Be careful of your clothes as it could splatter a bit. When you get down to the skin of the tomato, stop grating and discard the skins.


Remove the skins off two garlic cloves and slice each garlic clove in half. Set aside.


Once the bread is off the grill, rub (using tongs if it's too hot) the cut side of a garlic piece all over the toast. I find that I use about 1 piece of garlic for every 3 pieces of bread.


Spoon a liberal amount of the tomato mixture onto the garlic bread.


Drizzle with remaining olive oil and sprinkle with sea salt. Serve immediately.

Here are some step by step photos:

Pan con Tomate aka Rustic Spanish Tomato BreadPan con Tomate aka Rustic Spanish Tomato BreadPan con Tomate aka Rustic Spanish Tomato BreadPan con Tomate aka Rustic Spanish Tomato BreadPan con Tomate aka Rustic Spanish Tomato BreadPan con Tomate aka Rustic Spanish Tomato Bread

Here’s a link to all the of contributors to this month’s tomato collaboration. Go check out some super yummy dishes!

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