Pan con Tomate is a Spanish Tapa of toasted bread w/ tomato. I serve it with aioli and marinated onions-it's the perfect appetizer or addition to any charcuterie board. Served with wine it is a *chef's kiss*.
Where is Pan Con Tomate From
Pan con Tomate is a Spanish tapa. A tapa is a style of serving food. It's a small portion of food, that can really be anything. Consumed as an appetizer or small snack, many order tapas before going out for a large meal or as an accompaniment to drinks.
My favorite tapas are pan con tomate, patatas brava, olives, tortilla de patata, croquetas, and meats (like jamon).
Going to get tapas is a often a social pursuit. You and friends may go to a small bar, order 2-3 tapas, and snack of them while having a beer/glass of wine. You get to catch up and cure small hunger until later on in the evening, when you consume a larger dinner.
The Beauty of This Tradition
I hold tapas dear to my heart. Spanish culture really knows how to take a step back from the daily grind and enjoy life. They take siestas and love to break for tapas and drinks in the early evening.
There is something so special about gathering with friends to disconnect from the world around you over a nice glass of wine and small tapas.
My Version of Pan con Tomate
I first learned about this tapa while living in Spain. It's served like an appetizer at many restaurants. Some serve it with homemade aioli, and some don't. I like to serve it with aioli and marinated onions.
I add this to charcuterie boards I make quite frequently. It goes great with all wine (IMO). Plus it brings me back to the good ol' days of livin' in Spain.
There are many ways to eat this - take your slice of toasted bread, and top it with any of these combinations.
For Serving:
- Bread+tomato
- Bread+aioli+tomato (my fave)
- Bread+tomato+onion
- Bread+onion
- Bread+aioli+tomato+onion
How to Make Pan con Tomate
Making Pan con Tomate is pretty simple. Start by slicing your onions super thin (I use a mandolin). Add salt and olive oil, mix, and set aside. The salt draws the water out of the onions and after 15ish minutes, you have soft, juicy, tasty onions.
Next, preheat your oven. Slice some bread into ¼ inch pieces (I use a french baguette - the skinny dense kind, not the fluffy large one). Lay all the pieces out on a baking sheet. Top with olive oil and salt. Bake 8-10 minutes until golden on top.
Then - get a box grater and *carefully* grate your tomatoes - the skin will be all that is left. Repeat with each tomato, discarding skins. Season with olive oil & salt.
Ingredients for Pan con Tomate
- White onion: sliced super thinly and marinated - this creates some depth and tang when added to the other ingredients. This is not traditional, I made it up one day and have been serving it with this dish ever since.
- Tomatoes: the fresher, the better. Obviously this dish is best when tomatoes are not in season. I like using tomatoes on the vine. Use your hands to find the softer tomatoes, they are more ripened and will have better flavor.
- Bread: I use a classic fresh baked baguette with the crisp golden brown crust (not the fluffy kind) but you can also use ciabatta. I don't have many bread choices where I live - but find rustic french bread toasts very well for this recipe.
- Traditionally bread is served in longer rectangular pieces. I slice it into ¼" circles. I find this works best when serving larger groups, making the bread stretch further and giving more bite sized pieces - but you do you!
- Garlic Aioli: I use store bought, as I never have much luck with aioli. You can make your own using this recipe or make this "cheater's aioli" with mayonnaise.
- Olive oil: a good quality olive oil will make this recipe SHINE.
- Salt: I use kosher salt and recommend you salt to your preferences as you go.
Pan con Tomate (w/ Aioli and Marinated Onions)
Pan con Tomate is toasted bread w/ tomato. I serve it with aioli and marinated onions. It is THE perfect appetizer/charcuterie board starter!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Spanish
Ingredients
Produce:
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1 medium white onion - very thinly sliced
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4 vine ripened tomatoes
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2-3 cloves garlic - peeled but left whole
Pantry:
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3-4 tbsp olive oil
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2-3 tsp kosher salt
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1 french baguette - sliced into ¼” rounds
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¼ cup garlic aioli ( I use store bought)**
Instructions
- Preheat the oven to 350F.
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Slices the onions as thin as possible (using a mandolin works well).
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Add onions, olive oil, and salt to a bowl.
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Stir well to combine, then let rest to soften while you prep everything else.
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Slice baguette into ¼” rounds and arrange on a baking sheet
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Drizzle bread with olive oil. Rub oil with fingers to ensure even coating.
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Season bread with salt. Bake 8-10 minutes - until golden and toasted. Remove bread and let it cool.
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Get a box/hand grater (for cheese) and a large bowl.
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Carefully grate the tomatoes into the bowl, discarding the skins.
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Season the tomato generously with salt and 1-2 tbsp olive oil.
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Stir tomatoes, taste, and season with more salt as needed. Finish with a drizzle of olive oil.
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Once bread is cool, rub a small amount of garlic clove onto each piece.
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Stir & taste the onions, add more oil/salt if needed. They'll continue to soften the longer they sit.
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Serve bread with dips on the side and arrange as desired. Enjoy!
Notes
* cheater aioli recipe listed in blog post.
** I often add this to my charcuterie boards along with other items. Check out my charcuterie boards and other ways to serve this in my appetizers!
Keywords: pan con tomate, toast with tomato, spanish tapas
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