Spanish Tomato Bread

Why You’ll Love This Recipe

I love this recipe for how effortless it is. There’s no cooking beyond toasting the bread, and yet the result is elegant and full of character. The warm crunch of grilled ciabatta, the cool freshness of grated tomato, and the hit of raw garlic all come together with a drizzle of rich olive oil. It’s my go-to when I want something light but satisfying, especially during summer months or when I’m entertaining. The best part? I always have the ingredients on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ciabatta bread

• garlic cloves, peeled

• ripe medium tomatoes (vine-ripened if possible)

• extra virgin olive oil

• sea salt

• freshly cracked black pepper

• fresh basil, chopped (for garnish)

Directions

1. Prepare the Bread:
   I start by cutting the ciabatta loaf in half lengthwise, then into bite-sized or serving-size pieces. I brush the cut sides generously with olive oil and place them on a baking sheet, cut side up. Then I broil the bread for about 4 to 5 minutes, until it’s golden, crisp, and just starting to char on the edges.

2. Prepare the Tomato Mixture:
   I cut the tops off the tomatoes and grate the cut sides using the largest holes of a box grater over a bowl. The tomato pulp and juice fall through while the skin stays in my hand—super convenient. I pour the pulp into a fine-mesh sieve to drain off the excess liquid, then transfer it to a clean bowl. I season it with sea salt and cracked black pepper to taste.

3. Rub with Garlic:
   While the bread is still warm from the oven, I take a peeled garlic clove and rub it directly onto the surface of each slice. I adjust how garlicky I want it depending on my mood (or how much garlic I have!).

4. Assemble the Pan con Tomate:
   I spoon the seasoned tomato pulp generously over each garlic-rubbed bread slice, spreading it to the edges for full coverage.

5. Drizzle and Garnish:
   Finally, I drizzle more extra virgin olive oil over the top and sprinkle with chopped fresh basil. I serve it immediately while the bread is still warm and crisp.

Servings and timing

This recipe serves 4 to 6 people as an appetizer or snack. It takes about 10 minutes to prep and another 5 minutes to broil the bread, so it’s ready in just 15 minutes. Each serving is light—perfect for sharing or pairing with other tapas dishes.

Variations

Sometimes I like to add thin slices of Serrano ham or anchovies on top for a more savory bite. For a little extra heat, I’ll rub a cut chili pepper along with the garlic or sprinkle crushed red pepper over the top. If I’m short on ciabatta, I’ll use any rustic or sourdough bread I have on hand—it always turns out delicious.

storage/reheating

This dish is best served fresh, but if I have leftover tomato pulp, I store it in the refrigerator for up to 2 days in an airtight container. I don’t assemble the bread until I’m ready to eat, to keep it from going soggy. If I’ve already toasted the bread slices, I reheat them in the oven at 350°F for a few minutes to bring back the crunch before topping with tomato.

FAQs

Can I make Pan con Tomate ahead of time?

I can prep the tomato mixture and toast the bread ahead of time, but I always assemble just before serving so the bread stays crispy.

What kind of bread works best?

Ciabatta is my favorite because of its airy texture, but any rustic or crusty bread will work well. I avoid soft sandwich bread since it doesn’t hold up to the toppings.

Do I have to drain the tomato pulp?

Draining the pulp gives a thicker texture that won’t make the bread soggy. I always do it unless I want a juicier result.

Is this dish served hot or cold?

The bread is warm, and the tomato topping is at room temperature or slightly cool. That contrast is part of what makes it so good.

Can I skip the garlic?

Garlic is traditional and adds a punch of flavor, but if I’m not a fan, I simply leave it out or go lighter with the rubbing.

Conclusion

Spanish Tomato Bread is one of those recipes I come back to again and again for its simplicity, freshness, and versatility. Whether I’m making it as a quick snack, a light lunch, or part of a tapas spread, it never fails to impress with its bold, rustic flavor. Once I’ve had it, it’s hard not to crave it again and again.

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