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A hand holds a slice of toasted bread topped with crushed tomatoes and fresh green herbs, reminiscent of flavors from an Italian eggplant parmesan recipe, with more slices on a white plate in the background on a sunlit wooden surface.
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Pan con Tomate

Rustic pan con tomate with smoky sourdough, fresh grated tomato, garlic, basil, salt, and olive oil. Simple and perfect.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: European, Italian, Spanish
Keyword: tapas, toast recipe, tomato recipe
Servings: 4 slices
Author: The Modern Nonna

Equipment

Ingredients

  • 4 slices sourdough bread
  • 1 tomato
  • 1 garlic clove
  • pinch of salt
  • a drizzle of extra virgin olive oil

Instructions

  • Slice the sourdough and char until deeply golden with crisp edges, either directly over the flame of a gas stove, or in a cast iron pan over medium-high heat.
    A piece of bread is held with metal tongs over an open gas stove flame, being toasted directly on the burner grate, perfect for enjoying with a homemade bread dipping oil recipe.
  • Using a plate grater, grate the garlic clove first. Then grate the tomatoes over the garlic and mix together.
    A hand holds a red tomato over a colorful green and yellow bowl with floral patterns, perfect for serving bread dipping oil, all set on a wooden surface in bright sunlight.
  • Drizzle olive oil and salt and mix the tomatoes.
    A stream of olive oil is being poured into a green bowl filled with grated tomatoes, ready for an olive oil bread dip. The bowl sits on a wooden surface and features a decorative pattern with small white flowers and blue dots.
  • Spoon the tomato-garlic mixture generously over the charred bread. Top with fresh basil or oregano. Serve immediately and enjoy :).
    A hand holds a slice of toasted bread topped with tomato sauce and fresh herbs, perfect for pairing with your favorite olive oil bread dip. More slices with crispy, charred edges sit on a white plate in the background.

Notes

Breads: I use sourdough, but you can use my Baguette Recipe 🥖 or No Knead Bread.
Gluten-friendly: Use my No Knead Gluten Free Bread.
Tomato variations: Any tomato 🍅 will work. I like vine ripe or heirloom because they have a nice pulp to juice ratio. Additionally you can use beefsteak, Roma, or really any variety you have on hand.
Grater: I love my plate grater. But if you don't have one on hand, then you can use a microplane or box grater on the finest grate.
Toppings: Upgrade your pan con tomate with thin sliced prosciutto, anchovies, and cheeses like manchego 🧀 or burrata on top.

Nutrition

Serving: 1 slice | Calories: 181kcal | Carbohydrates: 35g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 387mg | Potassium: 151mg | Fiber: 2g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg
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