- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 205 kcal
Quick summary
“Classic appetizer of Spanish cuisine made with slices of Italian bread or baguette toasted until crispy. The juicy pulp of cut ripe tomatoes is rubbed onto the porous crust of the warm bread, receiving extra virgin olive oil, fine salt, and an optional touch of garlic.”
What you need to know
- The firm toasting of the bread creates an abrasive surface that grates the pulp and tomato juice with ease.
- Using ripe tomatoes at room temperature releases a higher concentration of pulp and sweet nectar.
- Extra virgin olive oil drizzled generously over the pulp seals in moisture and emulsifies the sauce.
Ingredients
Main
- 4 slices of Italian bread or baguette
- 2 ripe tomatoes
- 3 tablespoons of olive oil
- Salt to taste
- Black pepper to taste
- Optional: garlic rubbed for more flavor
Instructions
Principal
- Start by toasting the bread slices in a preheated pan until they are slightly golden.
- Meanwhile, wash the tomatoes well and cut them in half.
- After the bread is toasted, rub the cut side of the tomato over the slice of bread so that the juice and pulp are impregnated.
- Drizzle the bread generously with olive oil.
- Season with salt and black pepper to taste.
- If desired, rub a garlic clove on the slices for extra flavor.
- Repeat the process with the remaining slices of bread.
- Serve immediately to ensure the crunchiness of the bread.
Chef's tips
- Rub a garlic clove cut in half lightly on the warm toast before the tomato for characteristic aroma.
- Press the tomato with moderate firmness against the toasted crumb so that only the thin skin remains in your hand.
- Add fleur de sel or freshly ground sea salt only at the moment of consumption to maintain the crunchiness.
Variations
- Pan con Tomate with Cured Ham: cover the toast with thin slices of jamón or Parma-style ham.
- Pan con Tomate with Cured Cheese: top with thin shavings of manchego or aged canastra cheese.
- Pan con Tomate in Paste: grate the tomatoes on a coarse grater, season with olive oil and salt, and distribute with a spoon.
Substitutions
- Italian bread can be substituted with thick-crust sourdough slices, ciabatta bread, or rustic baguette.
- The common ripe tomato can be swapped for ripe Italian tomato, Débora tomato, or sweet vine tomato.
- Extra virgin olive oil can be replaced by olive oil infused with garlic or fresh herbs.
How to store
This preparation must be consumed immediately after assembly. The assembled bread softens in contact with the tomato moisture. If there's leftover dry toasted bread without tomato, store it in a sealed plastic bag for a day and reheat in the oven before using.
Can it be frozen?
It is not recommended to freeze under any circumstances. The raw frozen tomato loses all cellular structure becoming liquid upon thawing, and the toasted bread softens completely, losing all gastronomic value and the expected crunchiness.
What to serve with
Serve as an appetizer with olives marinated in olive oil, a board of cured cheeses, glasses of young red wine, or very cold beer.
Frequently asked questions
What is the best type of tomato for pan con tomate?
Very red, soft, and fleshy tomatoes with plenty of seeds and liquid, such as vine tomatoes or ripe Roma tomatoes, are ideal.
Should the garlic be rubbed with great intensity on the bread?
No, just two light passes of a cut garlic clove are enough to perfume the warm crumb without masking the tomato.
Can I prepare the pan con tomate slices in advance for a party?
Do not assemble in advance; toast the bread slices beforehand and assemble with the tomato and olive oil at the exact moment of serving to guests.
Why is the tomato rubbed directly on the slice instead of blended in the blender?
The friction on the toasted bread crust grates the natural fibers of the pulp without emulsifying excessively, maintaining a fresh and rustic texture.
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