Two toasted slices of white baguette spread with grated tomato and olive oil on a white plate, one slice deeply charred at the edges. — Photo: Juan Emilio Prades Bel · CC BY 4.0 · Wikimedia Commons

Spanish & Portuguese · Breakfast · Snack · Lunch

Pan con Tomate

Name: Pan con Tomate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Spanish & Portuguese
Ingredients: 4 thick slices Whole wheat rustic bread or baguette, sliced; 3 medium Ripe tomatoes; 1 large clove Garlic clove, peeled and halved; 1 tbsp Extra virgin olive oil; 1/4 tsp Flaky sea salt; 1 pinch Freshly ground black pepper

Pan con tomate (Pa amb tomàquet)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Crisp toasted whole-grain bread rubbed with fresh garlic and topped with juicy grated ripe tomato, a drizzle of fruity olive oil and a pinch of flaky salt. A simple, sunny Spanish classic that works for breakfast or as a light tapa.

Prep: 10 min
Cook: 5 min
Total: 15 min
Serves: 4

Easy
Vegetarian
Vegan
Dairy Free

Per serving145kcal7% of a 2,000 kcal day

4gProtein

24gCarbs

4gFat

3gFiber

Calories come from: Carbs 64% · Fat 25% · Protein 11%

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Ingredients

For 4 servings

4 thick slices160 gWhole wheat rustic bread or baguette, sliced
3 medium360 gRipe tomatoes
1 large clove5 gGarlic clove, peeled and halved
1 tbsp14 gExtra virgin olive oil
1/4 tspFlaky sea salt
1 pinchFreshly ground black pepper (optional)

Steps

1
Cut the tomatoes in half across the middle.
2
Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl, pressing until only the skin is left in your hand; discard the skins.
3
Toast the bread slices in a toaster, under the grill or in a dry griddle pan for 2-3 minutes per side until golden and crisp.
4
Rub the cut side of the garlic lightly over one side of each warm toast.
5
Spoon the grated tomato pulp evenly over the garlic-rubbed toasts.
6
Drizzle the olive oil over the toasts.
7
Sprinkle with the flaky salt and a little black pepper, if using, and serve straight away.

Swaps, storage and make-ahead

Swaps

For a gluten-free version, use a loaf labelled gluten-free in place of the whole wheat bread; every other ingredient is naturally gluten-free.
If ripe fresh tomatoes are hard to find, grate well-drained canned whole tomatoes instead for a deeper, sweeter flavour.
For a lighter, fluffier result, use a white rustic loaf or ciabatta instead of whole wheat, as shown in the photo.
Swap the black pepper for a pinch of smoked paprika for a smoky Spanish twist.

Storage

Pan con tomate is best eaten fresh, since the toast turns soggy quickly and the assembled toasts should not be refrigerated or frozen. Leftover grated tomato can be covered and refrigerated within 2 hours and used within 1 to 2 days.

Make ahead

Grate the tomato up to a day ahead and keep it covered in the fridge, then stir and drain any excess liquid before using. Toast the bread, rub with garlic and assemble just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Gluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (135 g)	Per 100 g
Calories	145 kcal	107 kcal
Protein	4.2 g	3.1 g
Carbohydrates	23.6 g	17.5 g
of which sugars	2.4 g	1.8 g
Fiber	2.8 g	2.1 g
Fat	4.1 g	3 g
of which saturated	0.5 g	0.4 g
Sodium	300 mg	222 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.