20-Minute Spanish Tomato Bread (Pan con Tomate)

Prep: 10 minCook: 10 hr6 servingsmediumSpanish
Spanish Tomato Bread (Pan con Tomate) with Olive Oil

A classic Spanish tapa featuring crispy toasted bread topped with fresh grated tomato, quality olive oil, and sea salt. This simple yet flavorful dish showcases the essence of Mediterranean cuisine with just a few premium ingredients. The tomatoes are grated to create a chunky pulp that soaks into the warm bread, while Spanish paprika and fresh basil add aromatic depth. Perfect as an appetizer, light lunch, or accompaniment to Spanish meals.

VeganVegetarianDairy-FreeNut-Free

Ingredients

6 servings
  • 2 tomatoes, roma or large beefsteak
  • 4 tbsp olive oil, good quality
  • 2 tsp celtic sea salt, reduce to 1 tsp if using fine salt
    kosher salt1:0.5

    Use half the amount for finer salts

  • 1 tsp fresh basil, ripped or finely chopped
  • 1 tsp Spanish paprika(optional)
    regular paprika1:1

    Spanish paprika preferred for authentic flavor

  • 1 loaf french bread
    sourdough bread1:1

    Any crusty bread works well

    Full guide →

Instructions

  1. 1

    Cut bread in half, then slice into individual pieces

  2. 2

    Wash tomatoes thoroughly

  3. 3

    Generously spread olive oil over bread slices and bake at 350 degrees for about 10 minutes until crispy and lightly browned

  4. 4

    Place a mesh strainer over a bowl and grate tomatoes with a cheese grater until only tops and some peel remain

  5. 5

    Salt and season the tomato pulp in the strainer, stirring lightly to ensure full absorption

  6. 6

    When toasts are lightly browned, remove from oven and spread tomato mixture on top

  7. 7

    Serve immediately

Tips

Tip 1

Use roma tomatoes for more pulp or large beefsteak tomatoes for juicier results. The grating technique removes excess water while preserving flavor.

Tip 2

Quality olive oil makes a significant difference in this simple recipe. Use your best extra virgin olive oil for optimal taste.

Good to Know

Storage

Best served immediately. Leftover tomato mixture can be refrigerated for 1-2 days.

Make Ahead

Tomato mixture can be prepared 2 hours ahead. Toast bread just before serving.

Serve With

Serve immediately while bread is warm and crispy for best texture.

Common Mistakes

Watch

Don't over-salt if using fine table salt instead of coarse salt

Watch

Don't let toasted bread sit too long before topping or it will lose crispiness

Substitutions

celtic sea salt→
kosher salt1:0.5

Use half the amount for finer salts

Full guide →
french bread→
sourdough bread1:1

Any crusty bread works well

Full guide →
Spanish paprika→
regular paprika1:1

Spanish paprika preferred for authentic flavor

Find more substitutions →

FAQ

Can I use different types of tomatoes?

Yes, roma tomatoes work best for their meaty texture, but any ripe tomato variety can be used. Adjust quantity based on size.

What if I don't have a cheese grater?

You can finely chop the tomatoes and mash lightly with a fork, though grating gives the ideal chunky texture.

How long will this keep?

Best eaten immediately. The tomato mixture can be stored refrigerated for 1-2 days but bread should be toasted fresh.