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Tomato-Rubbed Bread (Pan Con Tomate)

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“Make this for company when serving a spanish style tapas appetizer. Goes great with my Shrimp with Garlic (Gambas al Ajillo) recipe! You'll definitely make an impression on your guests.”
2 slices bread

Ingredients Nutrition

  • 1 lb round-loaf country bread
  • 2 medium garlic cloves, peeled and halved crosswise
  • 1 large ripe tomatoes, halved crosswise (good spanish, italian tomato, or roma)
  • salt and freshly cracked pepper
  • 2 tablespoons olive oil, for drizzling
  • 1 tablespoon chopped parsley


  1. Cut four 3/4 inch thick slices from loaf of bread. Place slices on oven rack positioned about 6 inches from broiler flame. Broil about 2 minutes per side, checking frequently to prevent burning.
  2. Remove bread to plate.
  3. When cool enough to touch but still warm, rub one side of each slice of bread with garlic clove, then rub with tomato halves (cut side down, squeezing slightly as needed to encourage juices and release pulp).
  4. Season with salt and pepper to taste and sprinkle with parsley before serving.
  5. Goes great with the Shrimp and Garlic (Gambas al Ajillo) recipe.

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