Pan con Tomate with Anchovies and Jamón – Spain’s Most Famous Tomato Toast

Why You’ll Love This Recipe

If you love recipes that prove simple ingredients can create incredible flavor, this Spanish tomato toast is one to save.

Pan con Tomate is a classic Spanish preparation made with ripe tomatoes, olive oil, and toasted bread. Here, we’re taking that simple combination one step further by adding salty anchovies to one toast and silky Jamón to the other.

The result is a beautiful contrast of flavors and textures: sweet, juicy tomato, crisp golden bread, fruity extra virgin olive oil, salty anchovies, and delicate Jamón.

The tomato is grated directly into a bowl, then strained so you’re left with a thick, concentrated tomato pulp rather than watery juice. A drizzle of olive oil, freshly ground black pepper, and a little salt turn it into a simple but incredibly flavorful topping.

It’s quick enough for breakfast, impressive enough for brunch, and perfect whenever you want something that feels a little more special without spending much time in the kitchen.

And the combination of sweet tomato + salty anchovy? That’s the part you really don’t want to skip.

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Perfect For

• Quick breakfasts
• Easy brunch
• Spanish-inspired meals
• Mediterranean-style breakfasts
• Light lunches
• Quick savory snacks
• Easy appetizers
• Weekend brunch
• Tapas-style entertaining
• Simple meals with big flavor

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Ingredients

Bread 2 slices of your favorite bread — A rustic loaf, sourdough, or seeded bread works beautifully. We especially like a high-protein seeded bread for a more satisfying breakfast.

Ripe Tomato 1 large ripe tomato — Choose a tomato that is juicy, sweet, and full of flavor. Since the tomato is the star of this recipe, using a really good one makes a noticeable difference.

Jamón 2 slices of Jamón, for the Jamón toast — Silky, savory Jamón adds richness and a delicate salty flavor that pairs beautifully with the fresh tomato.

Anchovies 3–4 anchovy fillets in olive oil, for the anchovy toast — Their intense savory flavor creates an incredible contrast with the sweetness of the ripe tomato. If you’re unsure about anchovies, start with fewer — you may be surprised by how well they work here.

Extra Virgin Olive Oil Extra virgin olive oil — Used for toasting the bread and mixed into the tomato pulp. A good-quality olive oil adds fruity richness and brings the whole recipe together.

Seasoning Freshly ground black pepper, to taste. Kosher salt, to taste.

Because the anchovies and Jamón are already salty, start with a small amount of salt and adjust only after tasting the tomato mixture.

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How to Make Pan con Tomate

1. Toast the Bread

Lightly drizzle the bread with extra virgin olive oil and toast until golden brown and crisp.

You want the bread to have enough crunch to hold the juicy tomato topping without becoming soggy.

2. Grate the Tomato

Cut the ripe tomato in half and grate it using the coarse side of a box grater.

This technique gives you a smooth, fresh tomato pulp while naturally leaving most of the tomato skin behind.

3. Strain the Tomato

Transfer the grated tomato to a fine-mesh sieve set over a bowl.

Gently strain it, keeping only the thick tomato pulp and leaving the excess tomato juice behind. Concentrated pulp gives the toast much more flavor without making the bread watery.

4. Season the Tomato

Add extra virgin olive oil, freshly ground black pepper, and a little kosher salt to the tomato pulp.

Mix well and taste. Remember that the anchovies and Jamón will add plenty of salt later, so it’s better to start lightly.

5. Add the Tomato

Spoon the seasoned tomato pulp generously over the toasted bread.

Spread it evenly all the way toward the edges so every bite gets plenty of fresh tomato flavor.

6. Add the Anchovies

For the anchovy toast, arrange 3–4 anchovy fillets over the tomato.

The combination of sweet, juicy tomato and intensely savory anchovy creates an incredible flavor contrast.

7. Add the Jamón

For the second toast, arrange the Jamón generously over the tomato.

Let the slices fold naturally rather than pressing them flat. Those delicate folds add a beautiful texture and make the toast look more inviting.

8. Finish and Serve

Finish with another small drizzle of extra virgin olive oil and a little freshly ground black pepper.

Serve immediately while the bread is crisp.

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Optional Toppings

Pan con Tomate is intentionally simple, but you can easily add a few extras.

Try:

• Fresh basil
• Fresh parsley
• Chili flakes
• Microgreens
• Flaky sea salt
• A little lemon zest
• Thinly sliced red onion
• Fresh arugula

For an extra Mediterranean touch, add a few olives on the side.

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Expert Tips

Use the Ripest Tomato You Can Find This is not the recipe for bland, underripe tomatoes. Look for tomatoes that are fragrant, juicy, and deeply colored.

Don’t Skip Straining It might seem like an unnecessary extra step, but removing the excess tomato juice makes a big difference. The thick tomato pulp stays beautifully on the toast instead of soaking straight into the bread.

Toast the Bread Well The bread should be properly crisp before adding the tomato. A lightly toasted slice won’t give you the same contrast.

Season Conservatively Anchovies and Jamón are both naturally salty. Season the tomato mixture lightly first, then taste before adding more salt.

Use Good Olive Oil Because there are so few ingredients, the flavor of your extra virgin olive oil really comes through.

Add the Toppings Last Prepare the tomato mixture ahead if needed, but assemble the toast just before serving to keep the bread crisp.

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Variations

Classic Tomato Toast Skip the anchovies and Jamón and simply serve the seasoned tomato pulp over toasted bread with extra virgin olive oil.

Anchovy Lover’s Version Add extra anchovies and finish with chili flakes for a stronger savory kick.

Jamón and Manchego Add thin slices of Manchego cheese underneath the Jamón for a more substantial version.

Egg-Topped Add a fried or soft-boiled egg for a more filling breakfast.

Spicy Spanish Toast Add chili flakes or a little hot honey for a sweet-and-spicy contrast.

Fresh Herb Version Finish with fresh basil, parsley, or microgreens for extra freshness.

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What to Serve With Pan con Tomate

This tomato toast is perfect as part of a larger Spanish-inspired breakfast or brunch.

Serve it with:

• Spanish omelet
• Soft-boiled or fried eggs
• Fresh fruit
• Green salad
• Cucumber and tomatoes
• Olives
• Manchego cheese
• Marinated vegetables
• Iced coffee
• Fresh orange juice

For a simple Spanish-style brunch, serve both versions side by side — anchovy toast and Jamón toast — with olives, fresh fruit, and a few slices of Manchego.

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Storage

The finished toast is best eaten immediately.

If you want to prepare ahead, the seasoned tomato pulp can be made a few hours in advance and stored covered in the refrigerator.

Keep the tomato mixture separate from the toasted bread until you’re ready to serve.

The bread can be toasted shortly before serving, then topped with the tomato and your choice of anchovies or Jamón.

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Frequently Asked Questions

What is Pan con Tomate? Pan con Tomate is a simple Spanish preparation of toasted bread topped with fresh tomato and olive oil. It’s especially associated with Catalan cuisine, where it is known as pa amb tomàquet.

What type of bread should I use? A rustic country loaf, sourdough, ciabatta, or seeded bread all work well. Choose a sturdy bread with a good crust.

Can I use canned tomatoes? Fresh tomatoes are strongly recommended because their fresh, juicy flavor is central to the dish. In a pinch, good-quality canned tomatoes can work, but the result will be different.

Do I have to strain the tomato? We highly recommend it. Straining removes excess liquid and leaves you with concentrated tomato pulp that sits beautifully on the toast.

Can I make this without anchovies? Absolutely. You can simply make classic Pan con Tomate or use Jamón, cheese, or an egg instead.

What can I use instead of Jamón? Prosciutto is the easiest substitute. It has a similar delicate texture and salty flavor.

Can I prepare the tomato mixture ahead? Yes. The seasoned tomato pulp can be refrigerated for several hours. Assemble the toast just before serving.

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Nutrition (Approximate Per Serving)

Based on 1 toast with tomato and anchovies, using approximately 3 anchovy fillets.

• Calories: approximately 275 kcal
• Protein: approximately 10–14 g
• Carbohydrates: approximately 30–35 g
• Fat: approximately 10–13 g
• Fiber: approximately 3–4 g
• Sugar: approximately 4–5 g
• Sodium: approximately 700–1,000 mg

Nutrition values are approximate and will vary depending on the bread, amount of olive oil, anchovies, and other ingredients used. Sodium can vary significantly between brands.

For the Jamón version, nutrition will vary depending on the amount and type of Jamón used.

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Good to Know

The simplest recipes often depend the most on the quality of their ingredients — and Pan con Tomate is a perfect example.

The tomato should be ripe and flavorful, the bread properly toasted, and the olive oil good enough that you’d happily dip bread straight into it.

And if you’ve never paired tomato with anchovies before, start with just a few fillets. The anchovies don’t necessarily make the toast taste “fishy.” Instead, they bring a deep savory quality that makes the sweetness of the tomato stand out even more.

Sweet tomato, salty anchovy, crisp bread, and good olive oil. Sometimes that’s all you need.