Pan con tomate

Pan con tomate

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  • 8
  • Easy
  • Dairy free
  • 10 minutes
  • 5 minutes
  • Waterford Rosemary Rosé 2018


  • 3 ripe Israeli tomatoes
  • Maldon salt, to taste
  • 1 loaf ciabatta, sliced into 8 pieces
  • 2 T extra virgin olive oil
  • 2 garlic cloves, halved

Cooking Instructions

1. Halve the tomatoes and grate the cut sides. Discard the skins. Season with salt.
2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.
3. Rub the bread with the garlic, spoon over the tomato, drizzle with olive oil and sprinkle with salt.

Cook’s note: This is a typical breakfast in Spain.

Find more inspiration using bread here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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