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.
58 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
Royal icing
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
February 12th 2012212 K4.7 15 min.
Dried apricots
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.
July 12th 2023155 K3.9 6 hours 6 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016255 K4.4 2 hours 2 min.
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 2021357 K5 50 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017433 K3.5 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*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