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Easy Rustic Pan con Tomate Recipe for Perfect Fresh Tomato Bread

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A simple and quick recipe featuring toasted rustic bread rubbed with garlic, topped with fresh ripe tomatoes, and drizzled with high-quality olive oil for a fresh, vibrant, and satisfying snack or light meal.

Ingredients

  • Rustic bread (country sourdough or ciabatta)
  • Ripe tomatoes (plum, vine-ripened Roma, or heirloom in summer)
  • Garlic cloves, peeled and halved
  • Extra virgin olive oil (cold-pressed, high-quality)
  • Coarse flaky sea salt (e.g., Maldon)
  • Optional: freshly cracked black pepper
  • Optional: fresh basil leaves for garnish

Instructions

  1. Slice the rustic loaf into thick slices about 3/4 inch (2 cm) thick.
  2. Toast the slices until golden and crispy, about 3-4 minutes per side under a broiler or in a toaster oven at 375°F (190°C).
  3. Cut ripe tomatoes in half or grate them on the coarse side of a box grater to get a pulpy texture; discard seeds if desired.
  4. While the bread is still warm, gently rub the cut side of garlic cloves over each slice to infuse flavor.
  5. Spoon or spread the fresh tomato pulp generously onto each slice.
  6. Drizzle each slice with extra virgin olive oil.
  7. Sprinkle flaky sea salt over the top and add freshly cracked black pepper if desired.
  8. Garnish with torn basil leaves or chopped parsley and serve immediately.

Notes

Toast bread until crunchy outside but still tender inside to avoid sogginess. Rub garlic while bread is warm for best flavor infusion. Use high-quality extra virgin olive oil and flaky sea salt for optimal taste. Avoid overloading tomatoes to keep bread crisp. Reheat leftovers gently in toaster oven or broiler to regain crunch.

Nutrition

Keywords: pan con tomate, fresh tomato bread, rustic bread, easy recipe, Spanish snack, garlic bread, olive oil bread

Find it online: https://evabake.com/easy-rustic-pan-con-tomate-recipe-for-perfect-fresh-tomato-bread/