Starters & Light meals

Pan con tomate

10 minutes
5 minutes
Wine/Spirit Pairing
Waterford Rosemary Rosé

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  • 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

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

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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