Ashley NathalieComment

Pan con Tomate

Ashley NathalieComment
Pan con Tomate

Spanish Vibes

A few years ago my then fiancé and I took our first trip to Europe.  Our trip started in Paris, then we made our way to Barcelona and Bordeaux and back to Paris.  Needless to say we ate A LOT and soaked in so much inspiration from our time abroad.

I think the first thing that always stands out to me when we go to Europe is how fresh the food is. There's a clear dedication to preserving the taste, textures, and scents of ingredients and it's something that cannot be beat.  I find that the simplest of foods compel me most as the simplicity of the recipe lets the ingredients shine.  

Hence Pan con Tomate (Bread with Tomato).

You can't go anywhere in Barcelona without being offered tapas and one of the most prevalent of those delicious tapas is Pan con Tomate.  Truly one of my favorite snacks of all time!  Nothing beats the crunch of toasty bread paired with sweet tomatoes and a generous sprinkling of salt.  Oh and don't get me started on the subtle hint of garlic!  To. Die. For.

Pan con Tomate 2.jpg


  • Crusty bread, sliced lengthwise - I used a baguette, but ciabatta would be good too!
  • Extra virgin olive oil
  • Two vine tomatoes, cut in half and grated on the cut side, discard skins and set aside
  • One garlic clove, cut in half
  • Kosher salt & cracked black pepper

Preheat grill to med-high heat or turn broiler on high.  Drizzle olive oil on bread, place on grill cut side down.  Grill until the edges are brown and there are nice grill marks.  If using the broiler toast until golden.  Once grilled, take cut edge of garlic and rub onto the warm bread.  Spoon grated tomato onto the bread, be careful not to put too much as it can get soggy.  Drizzle a little olive oil over the tomato then sprinkle with salt and pepper to taste.  Pour a glass of vino tinto and enjoy!  

Buen Provecho!