Pan con Tomate with Garlic and Olive Oil
Rustic toasted bread rubbed with ripe tomato, fragrant garlic, and drizzled with rich olive oil, a staple Spanish starter. This spanish-inspired spanish (vegetarian) ready in about 20 minutes pairs large ripe tomatoes, halved garlic cloves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 small loaf, sliced thickly rustic country bread
- 3 large ripe tomatoes
- 2, halved garlic cloves
- 4 tbsp extra virgin olive oil
- to taste sea salt flakes
- to taste freshly ground black pepper
Instructions
- Step 1: Preheat a grill pan or skillet over medium-high heat. Toast 8 thick slices of rustic country bread for 2-3 minutes per side until golden and crisp.
- Step 2: Cut 3 large ripe tomatoes in half and grate the cut sides on a coarse grater into a bowl, discarding the skins.
- Step 3: Rub each toasted bread slice with the cut sides of 2 halved garlic cloves, pressing gently to release the garlic flavor onto the bread.
- Step 4: Spoon the grated tomato pulp evenly over the garlic-rubbed bread slices.
- Step 5: Drizzle 4 tbsp extra virgin olive oil over the tomato-topped bread, then season with sea salt flakes and freshly ground black pepper to taste. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan con Tomate with Garlic and Olive Oil take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan con Tomate with Garlic and Olive Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large ripe tomatoes from drying out.
Can I substitute ingredients in Pan con Tomate with Garlic and Olive Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan con Tomate with Garlic and Olive Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan con Tomate with Garlic and Olive Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
