Pan con Tomate

Every year, I look forward to tomato season for one very specific reason: pan con tomate.

If you’re not familiar, pan con tomate literally translates to “bread with tomato,” and it’s one of those dishes that proves you really don’t need much when the ingredients are good. A juicy, ripe tomato, preferably heirloom, gets grated and seasoned with salt and good olive oil, then spooned over deeply toasted bread rubbed with garlic. Finish it with another generous drizzle of olive oil and a little flaky salt.

The bread should be crisp enough to hold its texture under all that juicy tomato, the tomatoes should be peak-season and intensely flavorful, and the olive oil generous. It’s rustic, messy, and always hits the spot. Eat it exactly as is, or get a little fancy with jamón ibérico, burrata, tinned fish, or whatever else sounds good.

Serves: 2
Prep Time: 10 minutes
Cook Time: 5 minutes

Click here for the printable recipe

2 thick slices crusty bread, such as sourdough or ciabatta
1 large ripe tomato, preferably heirloom
1 garlic clove
Extra-virgin olive oil
Kosher salt, to taste
Flaky salt, for finishing

Optional toppings: jamón ibérico, burrata, tinned fish, anchovies, or fresh herbs

1. Grate the whole tomato on the large holes of a box grater directly over a bowl, stopping when you’re left with just the skin. Season with a pinch of salt and a generous drizzle of olive oil. If the tomato is especially watery, strain off some of the excess liquid with a mesh sieve. Set aside.

2. Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the bread and cook until deeply golden and crisp on both sides, about 2 to 3 minutes per side.

3. While the bread is still warm, rub one side generously with the garlic clove.

4. Spoon the tomato mixture over the toasted bread. Finish with another drizzle of olive oil and flaky salt. Serve immediately.

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