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Pan con Tomate

Pan con Tomate
Maryse Chevriere

Pan con Tomate

This dish was inspired by cookbook author Paula Wolfert, who shared with The Daily Meal that Pan con Tomate is her favorite guilty-pleasure food. This traditional Spanish snack food is about as simple as it gets. Use the best possible ingredients, such as a fresh loaf of crusty bread and ripe, seasonal tomatoes when making this dish. 


  • Loaf of crusty bread (such as ciabatta or a baguette), cut into four pieces
  • 2 garlic cloves, cut in half
  • 2 large tomatoes, cut in half
  • Olive oil, for drizzling
  • Sea salt


Toast the bread if you prefer. Rub the garlic cloves into bread, just enough to impart a garlicky essence. With the cut side down, rub half a tomato into each piece of bread, the bread should look like it has been stained red. Drizzle with olive oil and add a sprinkle of salt.