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Pan con tomate recipe

Pan con tomate recipe

1 rating

Toasted ciabatta is topped with juicy tomato and garlic in this version of pan con tomate. This is a great addition to your tapas night. See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 160 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 500g pack tomatoes on the vine
  • ½ tsp sea salt flakes
  • 6 slices ciabatta
  • 4 tbsp extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 10g fresh chopped parsley (optional)

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    3g 3%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 11.7g Protein 2.6g Fibre 1.4g


  1. Stand a grater inside a bowl and grate the tomatoes, discarding the leftover skin. Spoon into a sieve set over a bowl. Stir in the salt and leave for 15 mins, stirring occasionally, so the juice strains through. Preheat the grill to high.
  2. Put the ciabatta on a foil-lined grill rack and brush with half the oil. Toast for 30 secs, then turn over and scatter over half the garlic; season. Grill for 30 secs until golden.
  3. Put the tomato pulp in a bowl, discarding the juice, then season well with pepper and stir in the remaining oil and garlic.
  4. Serve the warm ciabatta with the tomato spooned over and scatter with fresh parsley, if you like.

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