Spanish Tomato Toast, or “Pan con Tomate,” is a simple yet profoundly flavorful dish that embodies the heart of Spanish cuisine. Originating from Catalonia, this dish is a staple across Spain, served as a tapa, breakfast, or a snack. It is celebrated for its simplicity, requiring only a few quality ingredients: bread, ripe tomatoes, garlic, olive oil, and salt.
The key to its irresistible taste lies in the freshness and quality of these ingredients. The recipe I’m about to share is a classic take on this traditional dish, highlighting the natural flavors of each component.
Spanish tomato toast
Ingredients
- 4 slices of rustic bread (such as a baguette or sourdough), cut about 1/2-inch thick
- 2 large ripe tomatoes, cut in half
- 1-2 garlic cloves, peeled
- Extra virgin olive oil, for drizzling
- Coarse sea salt, to taste
Instructions
- Toast the bread slices until they are crispy and golden. This can be done in a toaster, under a broiler, or on a grill, which adds a nice charred flavor.
- Once the bread is toasted, take a clove of garlic and rub it gently over the surface of each slice. The rough texture of the toasted bread will help to grate the garlic, infusing the bread with a subtle garlic flavor.
- Cut the tomatoes in half and rub the cut side against the garlic-rubbed toast, pressing slightly to release the juices and pulp. The goal is to cover the bread’s surface with the tomato, leaving behind the skin.
- Drizzle each slice generously with extra virgin olive oil and sprinkle with coarse sea salt to taste.
- Serve immediately, enjoying the harmony of flavors and textures.
