Pan Con Tomate with Olive Oil and Sea Salt

Why You’ll Love This Recipe

• Peak tomato flavor meets warm, crunchy bread in minutes.
• Flexible: snack, appetizer, light lunch, or late-night bite.
• Uses simple, high-quality ingredients you may already have.
• Dress it up with jamón serrano or anchovies for extra savoriness.

Grocery List

• Produce: 2 large ripe tomatoes, 1 garlic clove, optional flat-leaf parsley, 1 lemon (for anchovy version)
• Dairy: none (optional Manchego for a variation)
• Pantry: rustic country bread or pan de payés, extra-virgin olive oil, flaky sea salt, black pepper (optional), jamón serrano (deli/charcuterie), anchovy fillets in oil

Full Ingredients

Base (Pa amb tomàquet)

• 8 slices rustic country bread or pan de payés (about 1 inch/2.5 cm thick; 400–480 g total)
• 2 large, very ripe tomatoes (about 400 g), halved crosswise
• 1 large garlic clove, halved lengthwise (optional but traditional)
• 4 tbsp extra-virgin olive oil, preferably fruity and green
• 1/2 to 3/4 tsp flaky sea salt, to taste
• Freshly ground black pepper, optional

Optional Toppings & Finishes

• 8–12 thin slices jamón serrano (about 100 g), room temperature
• 8 high-quality anchovy fillets in olive oil (about 30 g), drained
• Lemon wedges (for anchovy version)
• Pinch of sweet smoked paprika (pimentón), optional
• Flat-leaf parsley, chopped, optional

Step-by-Step Instructions

Step 1: Choose and prep the tomatoes

Use tomatoes that are deeply red, heavy for their size, and very ripe. Rinse and dry. Halve crosswise to expose the flesh and seeds. If your tomatoes are very large, one half may cover two to three slices of bread. For an alternative, grate tomatoes on the large holes of a box grater into a bowl, discarding the skins; you’ll use 1–2 tablespoons pulp per slice.

Step 2: Preheat and slice the bread

Heat the oven to 450°F (230°C) with a rack in the center. Slice the bread into eight 1-inch (2.5 cm) thick pieces. If using a grill or grill pan, preheat to medium-high. Slightly stale bread works beautifully here—it toasts up extra crisp.

Step 3: Toast to deep golden edges

Arrange the slices on a baking sheet (or directly on the oven rack for extra crust) and toast 6–8 minutes, flipping once if needed, until the edges are deep golden and the centers feel dry but still a touch springy. On a grill or grill pan, cook 2–3 minutes per side until well-marked and crisp.

Step 4: Rub with garlic (optional but classic)

While the bread is hot, gently rub each slice with the cut side of the garlic clove—just 1–2 passes. You want a whisper of garlic, not a punch. If you love garlic, add one extra swipe, but be cautious; raw garlic is potent.

Step 5: Bathe the bread in tomato

Rub the cut side of the tomato directly onto the toast, letting the pulp and juices soak in and stain the crumb. Use about one tomato half for 2–3 slices. If using grated tomato, spoon 1–2 tablespoons onto each slice and spread lightly with the back of the spoon. Discard tomato skins.

Step 6: Season, finish, and serve

Drizzle each slice with about 1/2 tablespoon olive oil. Sprinkle with flaky sea salt and a crack of black pepper if you like. For the deluxe versions, top with folded jamón serrano slices or a single anchovy fillet. A tiny squeeze of lemon over anchovies brightens the bite. Serve immediately while the bread is still warm and crisp.

Pro Tips

• Bread matters: choose a rustic loaf with an open, chewy crumb (pan de payés, country sourdough, or ciabatta).
• Order of operations: tomato first, then olive oil, then salt. This layers flavor and keeps the crumb from getting greasy.
• Tomatoes at room temperature taste sweeter and release more juice.
• Build to order: once assembled, the bread softens quickly. Set up a DIY station if serving a crowd.
• Grilled variation: grilling adds a subtle smokiness that pairs wonderfully with jamón or anchovies.

Variations

• Grated tomato bar style: grate tomatoes, season with a pinch of salt and 1 tsp olive oil, then spoon onto toast for a more even layer.
• Jamón & Manchego (not traditional but delicious): add thin shavings of Manchego with the jamón.
• Escalivada topping: add strips of roasted peppers and eggplant with a dusting of pimentón for a Catalan tapas spread.

Storage & Make-Ahead

For best texture, assemble just before eating. You can toast the bread up to 4 hours ahead; cool completely and store uncovered at room temperature, then re-crisp at 375°F (190°C) for 3–4 minutes. Grated tomato pulp can be refrigerated in a covered container up to 24 hours; bring to room temp before using. Keep jamón and anchovies chilled and add at the last minute. Assembled pan con tomate does not store well—enjoy immediately.

Nutrition (per serving)

Approximate for base recipe (2 slices, no toppings): 380 kcal; 44 g carbs; 8 g protein; 18 g fat (2.5 g sat); 3 g fiber; ~520 mg sodium. Add ~90 kcal and ~7 g protein with jamón serrano, or ~25 kcal and up to ~800 mg additional sodium with anchovies. Values are estimates and will vary by bread, oil, and salt used.