Pan con tomate is one of the most popular breakfast recipes in Spain. It’s made with bread, garlic, tomatoes, salt and extra virgin olive oil.
Breakfast in Spain is a frugal meal, we don’t eat as much as other people, so the typical Spanish breakfast usually contains some kind of toast and a drink (coffee, tea, orange juice).
Pan con tomate is one of the most popular breakfast recipes in Spain. I’ve read it’s a tapa, but it’s not, we only eat it in the morning, usually with coffee (I prefer a glass of any plant milk or orange juice).
It’s made with simple ingredients: toasted bread, garlic, tomatoes, salt and extra virgin olive oil. I’ve also added parsley, but it’s totally optional. If you’re following an oil-free diet, just omit the oil, and if you don’t eat gluten, use a gluten-free bread instead. It was originally made with stale bread, but we use toasted bread now.
There are some variations, depending on the area of Spain. Some people just rub the tomatoes over the bread, others grate them and some people just blend them with an immersion blender, it’s up to you.
If you don’t use any equipment, you won’t have to clean it after, but if you use an immersion blender, you can use the whole tomato, because in the other two options, we discard the skins.
looking for more toast recipes?
- Vegan avocado toast
- Tofu scramble toasts
- Spanish salmorejo and avocado toast
- Avocado hummus toasts with chickpeas
- Peanut butter, banana, coconut toast
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- 4 whole wheat bread slices
- 2 salad tomatoes
- 1/4 tsp salt
- 1 clove of garlic, peeled and split in half
- Extra virgin olive oil to taste (optional)
- Chopped fresh parsley (optional)
- Toast the bread in a toaster, skillet or oven.
- Cut tomatoes in half, and grate them using a box grater, discarding the stem and skins. You can also rub the tomatoes directly over the bread (discarding the stems and skins as well) or use an immersion blender to make the tomato mixture (discarding only the stems).
- Place the tomato mixture in a small bowl, add the salt and mix until well combined.
- Rub the raw garlic over the toasted bread. You can make 4 to 8 toasts with one clove. Discard the garlic.
- Spoon tomato mixture over bread, and top with a drizzle of extra virgin olive oil (I added 1/4 to 1/2 tsp or oil per toast, but it’s optional) and some chopped fresh parsley (optional).
- Serve immediately. Best when fresh, you can keep the tomato mixture in a sealed container in the fridge for 3 to 4 days.
- Feel free to use any type of bread you have on hand. If you want to make it at home, take a look at my easy rye and spelt bread and at my gluten-free bread.
- The clove of garlic can be used to make any recipe that calls for garlic. I like to sautée it with some water or oil and other veggies, then I add some spices, herbs or sauces and it’s so tasty.
- Any type of tomatoes will do, but the amount may vary.
- Nutrition information is a rough estimate calculated with 1 tsp extra virgin olive oil for the 4 toasts. It doesnt’ include the clove of garlic (as we discard it), and the parsley either (as it’s an optional ingredient).
- Serving Size: 1 toast
- Calories: 90
- Sugar: 3.2 g
- Sodium: 282 mg
- Fat: 2.2 g
- Saturated Fat: 0.4 g
- Carbohydrates: 14 g
- Fiber: 2.6 g
- Protein: 4.2 g