Recipe | Pan con Tomate

Alright guys, so I’ve said it a few times already, and I’ll say it again, tomatoes are simply perfect right now. But you know what’s good all year round? Bread from Batard Bakery. A favourite of ours is the Rye Miche, but in truth you cannot go wrong with anything from this very Parisian boulangerie. Last night, I decided to let both ingredients sing. Here is my version of a simple and tasty Spanish classic, Pan con Tomate.

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Pan con Tomate

Yield: 2 slices of bread or 1 person


  • 1 vine-ripe tomato, sliced in half
  • 1 clove garlic, peeled and sliced in half
  • 4 anchovy fillets, chopped finely
  • 1 handful assorted grape & cherry tomatoes, halved
  • 2 slices of Rye Miche, or your favourite rustic bread, toasted
  • a pinch of coarse sea salt
  • a good cracking of fresh cracked black pepper
  • a nice drizzle of great quality extra virgin olive oil


This recipe is best made when the bread is still warm from the toaster. You’re not wanting the toast to pick up TOO much colour, however definitely wanting the sharp edges poking up. If you’re using a toaster, I’d suggest a 3 – 4 setting. If you’re toasting in your oven, opt for 400F and approximately 8 minutes, directly on the rack. 

While your bread is toasting, prepare the rest of the ingredients. 

Place the warm toast on a cutting board, and with a little gusto, rub half of the garlic (cut side down), all over the surface of the toast. Repeat the same process with half of the tomato (cut side down). You’re looking for some of tomato juice, as well as a few shards of ripped tomato to stick on the surface. Repeat with the second half of the garlic and tomato, on the other slice of toast. Sprinkle the chopped anchovy fillets evenly among both slices of toast. Top with grape and cherry tomatoes, a good pinch of coarse sea salt (remembering that the anchovies will be a tad salty too). Finish with a good crack of black pepper, and a nice drizzle of good quality extra virgin olive oil. 

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Dive in to this with a fantastic bottle of Corbières, this is our favourite here. A perfect pairing for the briny but fresh offering of this Pan con Tomate. 




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