spanish tomato toast (pan con tomate)
Recipe type: Breakfast
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
Pan con tomate was served on waxed brown paper with a spoonful of sea salt on the side. Some places use a clove of garlic rubbed on the toasted bread before adding olive oil. Either way, it is pure bliss.
  • 2 ripe tomatoes, about the size of a tennis ball
  • fresh rustic-style bread, cut into chunky slices
  • olive oil
  • sea salt
  1. Cut the tomatoes in half and scoop out the seeds. Place a box grater in a bowl. Use the large holes and grate the tomato. Discard the skin. If the grated tomato seems watery, discard by using a spoon. Toast the bread. While bread is still hot, drizzle olive oil over and spoon tomato sauce. Season with sea salt. Serve immediately.
Recipe by The Culinary Chase at