Pan con tomate


Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack.

It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil.

This is a slightly more sophisticated version.
60 K 4.7/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: June 13th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 7 min.

Step by step recipe


Stage 1 - ⌛ 1 min.
Pan con tomate : Stage 1
Wash and cut 1 tomato in half.

If you like the flavour, peel 1 shallot and cut in half.

Stage 2 - ⌛ 3 min.
Pan con tomate : Stage 2
Toast 4 slices bread (a French baguette, even a bit dry, works well).

Stage 3 - ⌛ 1 min.
Pan con tomate : Stage 3
If you have opted for using a shallot, rub it over each slice of toast.

Stage 4 - ⌛ 1 min.
Pan con tomate : Stage 4
Then rub the cut tomato over each slice, making sure that plenty of juice soaks in.

Stage 5 - ⌛ 1 min.
Pan con tomate : Stage 5
Salt and pepper each slice, then drizzle with olive oil (preferably Spanish).

Stage 6
Pan con tomate : Stage 6
Serve one slice per person as an aperitif snack.

You can also serve it cut into bite-sized pieces that are easier to manage with a glass in your hand.
Remarks
You can use a clove of garlic instead of the shallot, or even rub the bread with both.
Keeping: Should be eaten within an hour of making.
Source: Based on an amazing pan con tomate enjoyed in Martorell, near Barcelona..
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe290 RDI=110 %2,310 RDI=220 %70 RDI=10 %770 RDI=40 %3,220 RDI: 40 %
Per 100 g90 RDI=30 %700 RDI=70 %20 RDI=3 %230 RDI=10 %980 RDI: 10 %
Per piece70 RDI=30 %580 RDI=50 %20 RDI=3 %190 RDI=10 %800 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 pieces : 0.75 €
  • Per piece : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021361 K5 50 min.
Gâteau Breton (Brittany butter cake)
Gâteau Breton (Brittany butter cake)
Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
September 11th 2018109 K4 1 hour 10 min.
Surf and turf club sandwich
Surf and turf club sandwich
This is a rapid club sandwich recipe that combines the taste of the sea (sardines in oil) with the terrestrial flavour of fried bacon. The two are accompanied by a layer of cream cheese with herbs.
September 10th 201754 K4.3 25 min.
Seven-hour lamb
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
April 20th 2014249 K3.9 7 hours 35 min.
Benoîton
Benoîton
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
February 4th 201868 K 4 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page