My Current Tomato Obsession | Allison Cobb

My Current Tomato Obsession

Pan con Tomate, and Why the Simplest Things Are Sometimes the Best

What Is Pan con Tomate?
Pan con tomate is a simple Spanish tomato bread made with ripe tomatoes, crusty bread, garlic, olive oil and salt. Allison Cobb makes her version by grating very ripe tomatoes on a box grater, lightly straining the pulp and saving the tomato juice. She toasts hearty bread with olive oil, rubs the warm bread with fresh garlic and tops it with the seasoned grated tomatoes, good olive oil and flaky salt. Manchego cheese, Serrano ham or prosciutto can be added for a more substantial version.

By Allison Cobb | The Cobb Group

I have a tomato problem this time of year.

Not a bad problem. Quite the opposite. I just can’t seem to get enough of them.

There’s something about a really good tomato at the end of summer that makes the pale, out-of-season version seem like an entirely different vegetable. I want them sliced with salt, piled into sandwiches, tossed into salads and basically worked into every meal until the season runs out.

My current obsession is pan con tomate, the wonderfully simple Spanish tomato bread that somehow manages to taste like much more than the sum of its parts.

I love Spanish tapas anyway, but when I realized how ridiculously easy this was to make at home, things got a little out of hand. You need tomatoes, bread, garlic, really good olive oil and really good salt.

That’s basically it.

And yet, when everything is good, it is so good.

First, Get Out the Box Grater

For reasons I can’t entirely explain, I find grating tomatoes incredibly satisfying.

Take really ripe tomatoes—and this is a perfect use for those tomatoes sitting on the counter that are perhaps a day past their prettiest—and grate them on the large holes of a box grater. The tomato almost disappears as you grate it, leaving you with the skin in your hand and this beautiful, fresh tomato pulp underneath.

I strain mine a bit because I don’t want the bread to become completely soggy.

And whatever you do, do not throw away the tomato juice.

That’s the bonus.

I pour it into a glass, add a little Tabasco and a splash of Lea & Perrins Worcestershire sauce, and drink it while I’m making everything else. Delish. It’s almost a tiny Bloody Mary without the vodka, although I’m certainly not going to tell you how to live your life.

Back to my tapas.

Mix the strained tomatoes with a generous pour of really good olive oil and some salt. A little pepper if you like. That’s your topping.

Now you need the bread.

This, strangely enough, has been the hardest part for me. You want something hearty enough to stand up to the tomatoes, with a good crust and enough structure that it can get crispy without turning into a crouton.

I like to grill or toast thick slices in a pan with olive oil until they’re golden and crisp. While the bread is still warm, take a clove of fresh garlic and rub it directly over the surface. Then spoon the tomatoes over the top, add another little drizzle of olive oil and finish with good salt.

That’s it.

I know it doesn’t sound revolutionary. It’s tomatoes on toast.

But this is one of those foods where simplicity makes every ingredient matter more.

This Is Not the Time for Mediocre Olive Oil

When a recipe has only a handful of ingredients, there’s nowhere for the bad ones to hide.

Use the good olive oil.

I’ve become much more interested in single-origin olive oils because I like knowing where the oil actually came from, but the important thing is to use one you genuinely love the taste of. You’re going to taste it here.

Same with the salt. I love fleur de sel, but Maldon sea salt has become a favorite in our house. Those beautiful little flakes give you texture along with the saltiness, and they are perfect on the tomatoes. Maldon sea salt makes a smoky version which adds a little something unexpected too. Give it a try and let me know what you think. 

I apparently feel strongly enough about Maldon salt that I gave it as a Christmas present last year.

Every Christmas, my book club—there are eleven of us—has what we call our “Favorite Things” party. We each choose one of our favorite things from the year, buy eleven of the same thing and give one to everyone. It is such a fun night because you never know what anyone is going to bring, and I love hearing the story behind why each person chose what they did.

Last year, my Favorite Thing was a salt cellar with a box of Maldon salt. Maybe not the flashiest gift anyone has ever opened, but I stand by it. A beautiful little salt cellar sitting by the stove filled with really good flaky salt is one of those simple kitchen pleasures I use constantly.

And it happens to be perfect for pan con tomate.

Actually, the whole thing is making me wonder what my Favorite Thing will be this year. I have a few months to figure that out.

Back to the tomatoes.

They don’t even have to be pretty tomatoes. This may be the perfect destination for the slightly bruised, very ripe, almost-overripe ones that aren’t going to win a beauty contest but taste incredible.

Those are often the best ones anyway.

And Then You Can Start Playing

Pan con tomate is perfectly good exactly as it is. In fact, I think you should eat the first piece standing at the counter while you’re making the rest.

Quality control.

But if you want to turn it into something that feels a little more substantial, add thin slices of Serrano ham or prosciutto. Manchego cheese is wonderful with it. Add both and suddenly your tomatoes on toast have become a fairly sophisticated little dinner.

Throw some eggs alongside it and you have breakfast. Serve it with a salad and call it lunch. Put a platter out with cocktails before dinner and it’s an appetizer.

Or make several pieces, stand at the kitchen counter eating them one after another and realize that apparently this wasdinner.

I’ve done the research. It works.

That’s what I love about tapas in general. There’s something inherently relaxed about eating this way. A little of this, a little of that. Nothing needs to be overly complicated. Put a few things on the table, open something good to drink and let everyone help themselves.

It feels like summer should feel.

Make It Now

That’s probably the most important part of this entire recipe.

Don’t save it for later. Make it while the tomatoes are ripe and abundant and actually taste like tomatoes. Use the ugly ones. Use the one that’s getting a little too soft on the counter. If someone gives you a bag from their garden, even better.

There will be plenty of time later in the year for complicated dinners and things that simmer all afternoon. Right now, I’d rather take what is good at this exact moment and not do too much to it.

A ripe tomato. Good olive oil. Garlic. Salt. Crispy bread.

Maybe a little Manchego and Serrano ham if we’re feeling fancy.

And a glass of that leftover tomato juice with Tabasco and Lea & Perrins while I’m standing at the counter.

Don’t forget that part.

It might be my favorite part.

Well, after the tomatoes.

Allison’s Pan con Tomate

I’m not much for exact measurements with something like this. Taste as you go.

You’ll need: Very ripe or even slightly overripe tomatoes, hearty crusty bread, fresh garlic, really good extra-virgin olive oil, good flaky salt such as Maldon or fleur de sel, and black pepper if you like it. Serrano ham or prosciutto and Manchego cheese are optional, but highly encouraged.

Grate the tomatoes on the large holes of a box grater, discarding the skins. Strain the pulp lightly, saving the tomato juice, then season the tomato with olive oil, salt and a little pepper.

Cut the bread into substantial slices and toast or grill it with olive oil until crisp and golden. Rub the warm bread with a cut clove of garlic, spoon the tomato mixture generously over the top, drizzle with a little more olive oil and finish with flaky salt.

Eat immediately.

For the leftover tomato juice, pour it into a glass and add a little Tabasco and Lea & Perrins to taste.

Add Manchego, Serrano ham or prosciutto if you’d like to turn it into something a little more substantial.

And make more than you think you need.

About Allison Cobb

Allison Cobb | The Cobb Group is an experienced Realtor serving Hilton Head Island, Bluffton and communities throughout the South Carolina Lowcountry. With nearly 20 years in local real estate, Allison brings deep community knowledge, a strong work ethic and a thoughtful, straightforward approach to helping buyers and sellers make smart real estate decisions.

Through The Allison Cobb Collection, she writes about houses, communities, design, food, local life and the little things that make the Lowcountry feel like home.

Meet Allison | Explore Hilton Head Island & Bluffton Real Estate | Contact Allison

allison@thecobbgroup.com

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FAQ

What tomatoes are best for pan con tomate?

Use very ripe, flavorful tomatoes. Slightly overripe or cosmetically imperfect tomatoes can work beautifully because pan con tomate relies more on flavor and juiciness than appearance.

Can I use overripe tomatoes for pan con tomate?

Yes. Pan con tomate is a great way to use tomatoes that have become very ripe or slightly soft. Avoid tomatoes that have actually spoiled, but don't discard a flavorful tomato simply because it's past its prettiest stage.

What kind of bread works best for pan con tomate?

Choose a hearty, crusty bread with enough structure to hold the grated tomato mixture. Toasting or grilling the bread with olive oil helps create a crisp surface that stands up to the juicy tomatoes.

What can I serve with pan con tomate?

Pan con tomate can be served as a Spanish-style appetizer or tapa, alongside eggs for breakfast, with a salad for lunch, or as part of a casual dinner. Manchego cheese, Serrano ham and prosciutto are easy additions.

Why does ingredient quality matter so much?

Pan con tomate contains very few ingredients, so each one is noticeable. Ripe tomatoes, flavorful extra-virgin olive oil, fresh garlic, good bread and flaky salt can make a significant difference.

What can I do with the leftover tomato juice?

Don't throw it away. Allison drinks the strained tomato juice with a little Tabasco and Lea & Perrins Worcestershire sauce while making the pan con tomate.

Written by Allison Cobb

The author assumes no responsibility or liability for any errors or emissions in the content of this blog. The information provided on is an “as is” basis with no guarantee of completeness, accuracy, usefulness, or timeliness.