Pan con tomate: a delicious Spanish tomato bread recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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Pan con tomate is a delightful heart-healthy dish that showcases the vibrant flavours of ripe heirloom tomatoes atop crispy ciabatta. This simple yet satisfying recipe combines the natural sweetness of the tomatoes with the richness of extra-virgin olive oil and the aromatic touch of garlic. It’s an ideal choice for warm evenings when fresh produce is at its best, making it a perfect addition to any summer gathering or casual family meal.
This easy-to-make dish is not only a celebration of Mediterranean ingredients but also a wonderful way to incorporate more heart-friendly foods into your diet. Serve it as a light lunch or a starter, perhaps drizzled with extra olive oil and sprinkled with fresh oregano. For those who enjoy a savoury twist, adding oil-packed anchovy fillets can elevate the flavour profile, making it an even more delicious treat.
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Ingredients for Pan con tomate
1 ciabatta loaf
45 ml extra-virgin olive oil, plus more for drizzling
2 garlic cloves, halved crosswise
900 g heirloom tomatoes, cored
flaky sea salt
freshly ground black pepper
chopped oregano
oil-packed anchovy fillets (for serving; optional)
How to make Pan con tomate
Preheat the oven to 150°C (fan) or 160°C (conventional).
Using a bread knife held parallel to the work surface, slice the ciabatta in half lengthwise, as if opening a book.
Slice each half again lengthwise down the centre, then cut each strip diagonally into 4 pieces. You should have a total of 16 pieces.
Drizzle 45 ml of oil over the bread and rub each piece to ensure even distribution of the oil.
Place the bread on a rimmed baking tray and bake for 30–40 minutes, or until lightly browned and dried out.
Once baked, rub the warm toast with the cut sides of the garlic and set aside.
Meanwhile, slice a thin round off the bottom of each tomato.
Grate the tomatoes on the largest holes of a grater into a medium bowl, starting at the cut end, until only the flattened skins remain.
Finely chop the skins and mix them into the grated flesh. Season the mixture very generously with salt.
Spoon a generous amount of tomato sauce over each piece of toast (you may have some left over).
Allow the toast to sit for at least 1–2 minutes to absorb some of the juices.
Drizzle with a little more oil, sprinkle with additional salt, and top as desired.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
30 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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