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Two slices of Pan con Tomate on a wooden board, one topped with anchovy fillets and one with Jamón
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Pan con Tomate with Anchovies and Jamón

Spanish tomato toast made the traditional way: ripe tomato grated and strained into a thick pulp, seasoned with good olive oil, then spooned over crisp bread and topped with anchovies or Jamón.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 toasts
Course: Appetizer, Breakfast
Cuisine: Mediterranean, Spanish
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 2 slices bread rustic loaf, sourdough, or seeded
  • 1 large ripe tomato ripe and fragrant
  • 2-3 tbsp extra virgin olive oil (30–45 ml), plus more for toasting
  • 3-4 anchovy fillets in olive oil for the anchovy toast
  • 2 slices Jamón for the Jamón toast
  • 1/4 tsp freshly ground black pepper or to taste
  • 1/4 tsp kosher salt or to taste

Method
 

  1. Drizzle the bread lightly with extra virgin olive oil and toast until golden and crisp.
    Bread slices drizzled with olive oil toasting until golden and crisp
  2. Cut the tomato in half and grate it using the coarse side of a box grater.
    Ripe tomato half being grated on the coarse side of a box grater into a bowl
  3. Transfer the grated tomato to a fine-mesh sieve and strain, keeping only the thick tomato pulp.
    Grated tomato pulp draining in a fine-mesh sieve set over a bowl
  4. Mix the tomato pulp with extra virgin olive oil, freshly ground black pepper, and a little salt.
    Thick tomato pulp in a bowl mixed with olive oil, black pepper and salt
  5. Spread the seasoned tomato generously over the toasted bread.
    Seasoned tomato pulp being spread over a slice of toasted bread with a spoon
  6. Top one toast with anchovy fillets and the other with Jamón.
    Anchovy fillets arranged over fresh tomato pulp on toasted bread
  7. Drizzle with a little more extra virgin olive oil and finish with freshly ground black pepper.
    Extra virgin olive oil being drizzled over finished Spanish tomato toast
  8. Serve immediately while the toast is crisp.

Notes

Season the tomato lightly — both the anchovies and the Jamón add plenty of salt. Assemble the toasts just before serving so the bread stays crisp.