Pan con tomate - a Spanish classic is a perfect snack amongst family & friends or as a simple starter for any dinner party. Add a meat/cheese board and you have a very tasty "I don't wanna cook tonight" dinner. Fresh juicy tomatoes, warm grilled bread, a kick of raw garlic and a hit of salt. It's like there is a party in my mouth 😉
Why I Love This Recipe
- maximum flavour
- cheap to make
- perfect for a crowd
This pan con tomate recipe is one of my all-time fave things to make and eat! Whether you are having a meat and cheese platter with your partner, cooking a fancy dinner for friends or having a group around as the kids destroy your home it ticks every box. You can make the pan con tomate in advance so all you need to do is grill bread. Even your lesser half can't screw that up...........
That's the beauty of making pan con tomate is minimal ingredients required! I'm pretty sure every home has salt, garlic and olive oil in it so all you need is some fresh tomatoes (available everywhere) and a nice loaf of bread!
- tomatoes - I used truss tomatoes as they are a little juicer than the roma but tbh both will work!
- salt - a nice flaky finishing salt is what's needed to give you that kick and crunch of salt. Table salt has a higher salt content and is typically used when cooking something not as a finishing salt
- olive oil - squeaky gate here in Austraia is my go to brand! Stick to olive oil over vegetable oil, you can really taste the difference
- bread - I used pane di casa for this but sourdough or any good rustic bread works too
- garlic - raw cloves. Peel them and rub your grilled bread for the easiest peasants garlic bread
You see, a super simple list of ingredients so nothing stopping you from whipping this up!
What's the best wine to drink when you are having pan con tomate or any Spanish tapas? Well, naturally a Spanish grape. Europe really does one thing SO successfully. Their wines are all made so regionally and work so well with the food in the area. I can't eat tapas without cracking a good Spanish red.
Nowadays, it's harder to get hold of European wines, well at least at a sensible price here in Australia so luckily producers like The Pawn Wine Co are making a number of European grapes from areas like Adelaide Hills. Tom, has grapes like Gruner, Sangiovese & Tempranillo in his range and like in Europe all are AMAZING food wines. So, when it came to pairing a recipe for the Tempranillo I knew there was only one thing to choose - pan con tomate.
The acidity in the tomatoes works really well as Tempranillo has low acidity. At first, the wine drinks a little dry but as it opens up I get some juicy fruit and herbaceous notes. Cassis, blackberry, velvety tannins and some vanilla oak notes. Sitting out on my deck in QLD with the warm weather crunching on crispy garlicky bread topped with salty tomato notes and a glass of The Pawn Wine Co Tempranillo you would be forgiven if you thought you were in Spain relaxing. That is until the 5yr old shouts at you to come to play fairies!!
Alternative Tapas Style Dishes
Inspired by my pan con tomate recipe and feel like dreaming of the coast of Spain or simply want to eat more food on toast for sheer convenience? Then check out these recipes on my site and fellow food bloggers sites too!
Duck Crostinis by Yours Truly
Blue Cheese & Grape Crostini by Donna Mansour of 'Whole Belly Foods'
Teryaki Salmon Toast by Yours Truly
Herbed Ricotta Crostini by Alexandra Cook of 'It's Not Complicated Recipes'
Mushroom Avocado Toast by Yours Truly
Poached Eggs, Sourdough, Avocado, Ricotta & Dukkah by Shilpi Karner of 'Between2Kitchens'
Made my dish? Don't forget to tag me @another_food_blogger
Happy Cooking and Happy Eating Friends!
- 9 truss tomatoes
- 4 clove garlic
- flaky sea salt
- 1 tsp olive oil plus extra for the bread
- bread I used pane di casa here but any good quality rustic style loaf will do
- box grater
- grill pan
- medium sized bowl x 2
- Chef Knives
- Chopping board
- Grate tomatoes on largest side of box grater into bowl - as you grate you will get the pulp in the bowl and be left with the skin to discard.
- Strain the tomatoes through a sieve into a new bowl. Add back 2 tbsp juice from the tomatoes and drink the rest. Yum!
- Add 1 tsp olive oil and a pinch of salt
- Rub one side of the grilled bread with raw garlic, top with tomato mixture and a sprinkling of flaky sea salt.
- don't skimp on the quality of the oil
- best eaten that day but it will last 2 days in the fridge if for some reason you don't eat it all in one sitting**