Pan con Tomate (Spanish Tomato Bread)

 This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!

A popular tapas dish from Spain, Pan con Tomato is a tomato rubbed garlic bread. It’s super easy to make and is typically served as an appetizer. I almost forgot how good it was until I was reminded a few weeks ago while having tapas at the Gastro Bar.

You can use any crusty bread, I used a rustic loaf but a french baguette or Italian bread cut open would work great too. I toasted slightly in the oven, but you can also grill it if you’re dining al fresco.

Once toasted you rub a clove of garlic over the bread and a half of tomato. Sprinkle with a little salt, pepper and olive oil and eat. Simple! This is the time to make it while tomatoes are at their peak. If you don’t like the idea of raw garlic, leave it out or use roasted garlic instead! Personally, I can be very happy having this for lunch with a green salad!

Pan con Tomate (Spanish Tomato Bread)
Servings: 8 • Size: 2 oz bread plus tomato • Points +: 5 pts • Smart Points: 5
Calories: 185 • Fat: 4.5 g • Protein: 5.5 g • Carb: 31 g • Fiber: 2 g • Sugar: 0 g
Sodium: 385 mg 


  • 16 oz rustic loaf or French baguette, sliced 1/4 inch thick
  • 2-3 garlic cloves, peeled and left whole
  • 3 ripe medium tomatoes, cut in half
  • kosher salt to taste
  • freshly cracked black pepper
  • 4 tsp extra virgin olive oil


Preheat the oven to 375°. Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.

While still hot, lightly rub the garlic cloves over the surface.

Then rub the tomato halves over the tops of the toasted bread.

Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.