The Easiest Pan Con Tomate
People keep asking me for the "recipe" for this, and I hesitate to even call it that — it's just a handful of good ingredients and a couple of minutes of work. It's the kind of summer appetizer you can throw together for a last-minute gathering and still have people asking how you made it.
Why You'll Love This
Barely any effort — No cooking beyond a few minutes under the broiler; the rest is grating and assembling.
Only as good as your ingredients, which means it's easy to make great — With just bread, tomatoes, garlic, and olive oil doing the work, ripe summer tomatoes and good olive oil are all it takes to make this taste special.
Key Ingredients
Ciabatta or sourdough — A sturdy, open crumb holds up to the juicy tomato mixture without turning to mush; a flimsier sandwich bread will get soggy.
High-quality extra-virgin olive oil — Since it's eaten raw here (in the tomato mixture and drizzled on top), the flavor of the oil really comes through — worth using a good one.
Garlic — Rubbed raw onto the warm toast for a sharp, aromatic bite, plus a little grated into the tomato mixture itself.
Heirloom or beefsteak tomatoes — You want ripe, juicy tomatoes with real flavor; this is a bad place to use out-of-season, mealy ones.
Flaky sea salt — A pinch is really all the seasoning this needs.
Manchego (optional) — A salty, nutty finish that isn't traditional to every version of pan con tomate but is a nice addition if you have it.
Pan Con Tomate
Prep time: 10 minutes | Cook time: 3–4 minutes | Serves 4–6
Instructions:
6 slices of toasted cibatta or sourdough
2 tablespoons of good-quality extra-virgin olive oil, plus more for drizzle
3 cloves of garlic
2 Heirloom or Beefsteak Tomatoes
Pinch of flaky sea salt
Freshly shredded manchengo, optional for serving
Instructions:
FOR THE TOAST:
Turn the broiler of your oven and position a rack about 6 inches away from the heat source.
Drizzle the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated for 3-4 minutes or until the bread is lightly golden brown. Remove from oven and carefully rub 1 garlic clove over each slice. Set aside.
FOR THE TOMATE:
Slice off the ends of both tomatoes and grate the tomatoes over the large holes of a box grater into a large bowl. Discard the peels.
Add the olive oil, salt grate the remaining two cloves of garlic. Stir to combine.
ASSEMBLY:
Spoon the mixture over the slices of bread and add a sprinkle of mangchengo, if using and enjoy!
Tips for Success
Use the ripest tomatoes you can find — this recipe has nowhere for a bland tomato to hide.
Grate the tomatoes cut-side down against the box grater; the skin stays behind in your hand and you're left with just the pulp and juice.
Toast the bread just before serving so it's still warm when you rub the garlic on and stays crisp under the tomato mixture.
Don't skip the finishing drizzle of good olive oil — it's a small step that adds a lot of flavor.
Ways to Serve It
Classic style, on toast — Serve as an appetizer or light lunch, as written.
On pizza — Spoon over a just-baked pizza for a bright, fresh topping.
Over salads — Use as a chunky, garlicky dressing base.
Tossed with pasta — Stir into hot pasta with a little extra olive oil for a five-minute sauce.
On a charcuterie board — Serve the tomato mixture in a small bowl alongside toasted bread for guests to assemble themselves.
Storage
The tomato mixture can be made up to a day ahead and stored in an airtight container in the refrigerator, though it will release more liquid the longer it sits — drain off any excess before serving. Toast the bread fresh just before serving; pre-toasted bread will lose its crispness once topped and won't keep well.
Swaps and Substitutions
Bread: A baguette or gluten-free bread both work in place of ciabatta or sourdough.
Cheese: Swap manchego for shaved Parmesan or ricotta salata, or leave it off for a dairy-free version.
Tomatoes: Out of season, use the best canned whole tomatoes (like San Marzano) you can find — drain well before grating or crushing.
Add-ins: A few torn basil leaves or a pinch of dried oregano stirred into the tomato mixture add another layer of flavor.