Pan Con Tomate Recipe
This easy pan con tomate recipe is made with grated tomatoes, toasted sourdough, olive oil, garlic, and flaky salt. It is the perfect simple summer tomato toast, especially with cottage cheese for a higher-protein upgrade.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2-4 toasts
- Category: Appetizer, Lunch
Ingredients
- 2 large ripe tomatoes
- 4 slices sourdough bread
- 1 garlic clove, peeled
- 1–2 tablespoons extra virgin olive oil, plus more for drizzling
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped chives or basil, optional
Optional Cottage Cheese Version
- 1/2 cup cottage cheese
- Extra black pepper
- Hot honey or chili flakes, optional
Instructions
- Toast the sourdough until golden and crisp around the edges.
- While the bread is still warm, rub the peeled garlic clove over the surface of each slice.
- Cut the tomatoes in half. Grate the cut side of each tomato on the large holes of a box grater into a bowl, stopping when you are left with the tomato skin.
- Stir olive oil, flaky salt, and black pepper into the grated tomato mixture.
- Spoon the tomato mixture generously over the toasted bread.
- Finish with extra olive oil, flaky salt, black pepper, and herbs if desired.
- For the cottage cheese version, spread cottage cheese onto the garlic-rubbed toast before adding the tomato mixture.
- Serve immediately.
Notes
- Use the ripest tomatoes you can find. This recipe is simple, so the tomato flavor matters.
- Sourdough works especially well because it has enough structure to hold the juicy tomato mixture.
- For a more filling lunch, add cottage cheese, eggs, white beans, or prosciutto.
- Assemble right before serving so the bread stays crisp around the edges.
Find it online: https://reachwellth.com/pan-con-tomate-recipe/