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Pan Con Tomate ( Spanish Tomato Bread)

Updated: Apr 3

What's the difference between Spanish tomato bread and bruschetta? Both are ways of serving tomato atop slices of bread, but they are slightly different.

Bruschetta is served with small chopped tomatoes, often mixed with other herbs and ingredients, atop of crostini or small pieces of crusty bread. Pan de tomate is even simpler and is made by rubbing fresh garlic and ripe tomatoes directly over warmed rustic bread. This is delicious with a glass of cold, crisp Vinho Verde which is a fizzy, mostly dry white wine.

Ciabatta bread

3 Tomatoes

Garlic cloves

Olive oil

1 tsp sea salt

Slice the ciabatta loaf in half length-wise then into 2-inch slices. Brush with good olive oil arrange on a sheet pan. Toast about 6 inches from the broiler for 3 minutes or less, until golden brown.

Make a small cut at the top of the tomato and grate over the large holes of a box grater. If you don’t have a box grater you can cut the tomato in half and rub right on top of the toasted bread which some people do. Season with salt.

When the bread is ready, rub the garlic cloves over the hot bread. Spread a thin layer of tomato puree over the bread and press into the nooks and crannies. The toasty bread, garlic, and fresh tomato taste so good !

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