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Pan con tomate

Pan Con Tomate

08/12/2026|by Jason Klein

As summer starts winding down and school calendars fill back up, there is still time for one more pool party, beach day, or relaxed evening around the grill. Pan Con Tomate brings Spanish-inspired flavor to those final warm-weather gatherings with crisp bread, ripe tomato, garlic, olive oil, and sea salt. Created with Chef Johan Magnusson of Big Swede BBQ, this simple favorite turns peak-season ingredients into a vibrant appetizer made for sharing outside.

Gas grilling gives the bread a crisp, toasted surface while leaving behind those beautiful grill marks that signal something delicious is coming. The heat adds a lightly charred character that plays against juicy tomato and rich olive oil without overpowering their fresh flavors. With the TrueFlame Grill fired up, each slice can go from the grates to the table while it is still warm and crisp.

That simplicity makes Pan Con Tomate a natural fit for late-summer entertaining. Serve it before dinner, add it to a spread of grilled favorites, or pass a platter around while everyone enjoys the last long evenings by the pool or on the patio. Great outdoor food does not need to be complicated. Sometimes ripe seasonal ingredients, a hot grill, and good company are all you need to make another summer gathering worth savoring.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media. You can also order his award-winning rubs and cookbook from BigSwedeBBQ.com and bring more of his signature recipes to your TrueFlame Grill.

Pan Con Tomate Ingredients

  • Rustic Bread

  • 2 Rip Tomatoes

  • Spanish Olive Oil

  • Salt

  • Garlic

  • Jamón Iberico or Jamón Serrano (Optional)

Pan Con Tomate Directions

  1. Slice two super-ripe tomatoes in half—the riper, the better. Grate the flesh on a grater, but make sure to throw away the skin. Mix the grated tomatoes with two pressed garlic cloves and set aside. 

  2. Slice the bread and brush both sides with olive oil. Grill on medium-high heat. You want to ensure a good crust but not burnt bread. Grill both sides and transfer to a cutting board.

  3. Spoon the tomato/garlic mix on top of the bread, making sure to reach the edges of the grilled bread. Drizzle with Spanish olive oil and sprinkle with salt. The quality of both the olive oil and the salt will make a massive difference in the taste of the Pan Con Tomate. I like flaky sea salt for a richer flavor. 

  4. Eat as is, or add some Jamón Iberico. You can also add anchovies or some marinated olives.

 

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com