Pan con Tomate (Spanish Tomato Bread)
A rustic, sun‑kissed slice of toasted bread rubbed with ripe tomato, drizzled with olive oil and sprinkled with sea salt – ready in under half an hour.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Toast the bread slices on a hot grill pan or under the broiler until golden and crisp, about 2 minutes per side.
-
Step 2 of 4
While still warm, halve the tomatoes and rub the cut side firmly onto each slice, allowing the pulp to soak in.
-
Step 3 of 4
Drizzle each piece with olive oil and sprinkle evenly with sea salt; add a pinch of pepper if desired.
-
Step 4 of 4
Serve immediately on a wooden board, optionally garnished with a few basil leaves.
Notes from the kitchen
If ripe tomatoes are unavailable, use canned peeled tomatoes, drained and lightly mashed; the flavour will be milder.
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