Pan con Tomate (Spanish Bread with Tomatoes)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 15mins
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- Serves
- 8
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- Calories
- 88
Pan con tomate is a simple yet satisfying staple of Catalan cuisine. It translates literally to "bread with tomato" and involves rubbing toasted or grilled bread with fresh garlic, then spreading it generously with grated, ripe tomato, and finishing with a drizzle of good olive oil and a pinch of salt. It is the perfect refreshing and rustic tapa for summertime snacking. This recipe serves 8 as part of a tapas selection. For best results, use ripe tomatoes.
recipe updated 27 Jan. 2026
Ingredients
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- Tomato
- 420 g
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- Ciabatta
- 1
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- Fine sea salt
- 1 teaspoon
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- Extra virgin olive oil
- 1 tablespoon
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 1
Tools
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Oven
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Medium bowl
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Food processor attachment
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Baking tray - large
Step preview
- Fit the Fine grating disc to the Food Processor attachment
- Prepare the tomatoes for the attachment
- Grate cut side down in batches, if necessary - speed 1
- Discard any remaining skins
- Remove the attachment from the machine
- Transfer the grated tomatoes into a clean bowl
- Then add the next ingredients, and mix until well combined
- Preheat the oven (grill function) - 180°C
- Place the ciabatta slices, cut side down, on a baking tray
- Drizzle with olive oil
- Grill until golden and crisp - 3 minutes, 180°C
- Flip the bread over and grill until golden and crisp on the other side - 3 minutes, 180°C
- Rub the cut side of the garlic over the toasted surface of the bread
- Spread the tomato mixture evenly over the slices of bread
- Serve