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 It was originally made with stale bread, but we use toasted bread now.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.
This recipe is also a fantastic choice for brunch, offering a taste of Mediterranean goodness. If you're looking for more brunch inspiration and scrumptious recipes, don't forget to dive into my Vegan Brunch Recipes collection!
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📖 Recipe
Pan con Tomate (Spanish Tomato Toast)
Ingredients
- 4 whole wheat bread slices
- 2 salad tomatoes
- ¼ teaspoon salt
- 1 clove of garlic, peeled and split in half
- Extra virgin olive oil to taste, optional
- Chopped fresh parsley, optional
Instructions
- 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 ¼ to ½ teaspoon 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.
Notes
- 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 teaspoon 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).
Mark says
Super tasty and I just added fresh basil and a tiny bit of mint. What a flavor explosion when you add those two according to taste. Thank you for the recipe.
Iosune says
Hi Mark! Sounds great:) So glad you liked it!
Lizzie says
My 6 year old insisted on a jamon y tomate bocodillo for dinner tonight (we live in Spain), but it had to be EXACTLY like his favourite Spanish restaurant (and he's picky!). He is obsessed with this tomate, and he gives the recipe 7 stars. Phew! I have a feeling I'll be making this every day now 🙂
Iosune says
Hi Lizzie! I'm so happy to hear that 🙂 Have a nice day!
Robert Graham says
I saw this recipe last night by chance. I’ve just finished having this for breakfast with a glass of almond milk, and as the saying goes, it was a taste explosion. I puréed the tomatoes with a clove of garlic in my mini processor, added salt and pepper then kept the spread in the fridge overnight. This morning I toasted sourdough bread, spread it with some vegan cream cheese, added the tomatoes (with more s&p), and drizzled my best extra virgin oil on top. So simple, so deliscious! Light, flavorful, healthy. Thank you! This is a keeper.
Iosune Robles says
Hi Robert! Thanks for your kind comment 🙂
Pritish says
Made my Sunday breakfast SPL. I made some variations to give Indian taste. Original versions also tastes good.
Iosune Robles says
Hi 🙂 Thank you so much Pritish!
Sydney says
This was so amazing! So fresh and delicious, a perfect hearty breakfast. Thank you!!!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Alli Brown says
This recipe. SAVED. MY. LIFE. 🙂 I had all this tomato pulp left over after making stuffed roasted tomatoes. It seemed like such a waste to throw all that tomato goodness away, so I went on a hunt. I tossed that pulp in a blender with some garlic cloves and made this toast. May I say... if it's not summer, use vine-ripened tomatoes... and depending on how "ripe" they were, you may need to boost the flavor a little with some sherry vinegar. Otherwise, this recipe is AWESOME!
Iosune says
Hi Alli! I'm so glad to hear that 🙂 SO glad you liked it!
Rose says
I’ve been eating this for the last week and I’m still astounded at how easy and, more importantly, how DELICIOUS it is! I omit the parsley and just go for tomato, garlic olive oil and salt. I think it’s important to note that the salt should be added according to taste, sometimes you need a bit more to really season up those fresh tomatoes, and a really good, grassy olive oil. I also add a few grinds of pepper. YUM!!!!
Iosune says
Hi Rose! Thank you so much for your comment 🙂 Have a nice day!