This iconic snack originated in Northern Spain, where it is enjoyed as a light side dish to the midday meal–and yet its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt. Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go.

Spanish-Style Toast with Tomato (Pan Con Tomate) Pan con Tomate
This snack calls for good-quality olive oil and a ripe tomato.
Yield: serves 2
Time: 10 minutes


  • One 6-in. piece of baguette, halved lengthwise
  • 1 garlic clove
  • 2 tbsp. extra-virgin olive oil
  • 1 very ripe large tomato
  • Coarse sea salt


  1. Heat oven to 500°F. Put the bread on a baking sheet and toast until golden brown, about 8 minutes. Rub the garlic over the cut surface of the bread and drizzle with oil.
  2. Put a box grater over a large bowl and grate the tomato over the largest holes, discarding the skin. Spoon the grated tomato onto the toast and sprinkle with sea salt.

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