Pan Con Tomate Is the Perfect Back-Pocket Dinner Recipe

Proof that simple doesn't have to mean boring, this pan con tomate recipe is quick to make and filled with flavor.

On a busy night, putting the effort into preparing a nutritious dinner is often the last thing you want to do. Instead of resorting to takeout, whip up this easy dish from Kevin Reilly, chef and co-owner of Roost in Sparkill.

Kevin Reilly, chef and co-owner, Roost, Sparkill
Kevin Reilly, chef and co-owner, Roost, Sparkill. Photo courtesy of Roost.

Pan Con Tomate

Recipe by Kevin ReillyCourse: Appetizers, Sides, Dinner, LunchCuisine: SpanishDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

This recipe for pan con tomate makes the most of the ingredients you have.

Ingredients

  • 1 baguette

  • 1 peeled clove of garlic

  • 1 ripe tomato, halved

  • Extra-virgin olive oil

  • Optional additions: fresh mozzarella, Serrano ham, boquerones (Spanish white anchovies in vinegar), olives, dried or fresh fruit

Directions

  • Slice and toast the bread, and while it’s still warm, rub one side of each slice with a fresh garlic clove, then do the same with the halved tomato (the toasted bread will “grate” it); drizzle with EVOO.
  • Top with your choice of optional ingredients. This is less of a recipe and more of a highly customizable gathering of ingredients. This simple meal comes together in just 10 minutes and requires only a toaster. Pair it with a glass of Rioja or Tempranillo for the perfect finish.

Related: Hudson Valley Restaurant Openings and Closings to Note in 2025

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