Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tomato Toast with Olive Oil

Scott Phillips

Yield: Yields 4 pieces

Servings: 4

This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it’s also terrific as part of a tapas spread). Choose tomatoes that are ripe but still fairly firm; they stand up to grating better than very soft ones.


  • 6 medium firm-ripe tomatoes
  • 2 Tbs. extra-virgin olive oil, more for drizzling
  • 1 tsp. fine sea salt
  • 1 baguette, halved crosswise and then lengthwise

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 1020
  • Carbohydrates (g): 44
  • Fiber (g): 3
  • Protein (g): 9


  • Position an oven rack 6 inches from the broiling element and heat the broiler on high.
  • Cut the tomatoes in half crosswise and use your fingers to remove and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater. Discard the remaining skins. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. Transfer the tomato pulp to a bowl and stir in the olive oil and salt.
  • Broil the baguette pieces, cut side up, until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.


Rate or Review

Reviews (2 reviews)

  • amflepe | 08/25/2011

    Rub the toasted bread with garlic.Rub the tomatoes, cut in half, directly into the bread,with the seeds.Pour the olive oil on top.You can add salt or cover the bread with slices of "jamn serrano"(parma ham is the italian light version of it).Your recipe is much cleaner, but not as traditional

  • cheese1227 | 08/23/2011

    This is perfect!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial