Pan con tomate is Spain's perfect snack — crisp toasted bread rubbed with garlic and ripe tomato, finished with good olive oil and salt. The air fryer toasts the bread beautifully. Here's how.
Key takeaways
Q: How do you make pan con tomate in an air fryer?
A: Air fry sliced bread at 180°C (360°F) for 5–6 minutes, then rub with cut garlic and ripe tomato, and finish with oil and salt.
Q: Grate or rub the tomato?
A: Either — rub a halved tomato over the toast, or spoon over grated tomato pulp.
The method
Drizzle slices of rustic bread with olive oil and air fry until crisp and golden. Rub each warm slice with a cut clove of garlic, then with the cut side of a halved ripe tomato (or spoon over grated tomato). Finish with a good drizzle of olive oil and a pinch of flaky salt. Simple, and all about good ingredients.
The recipe
Air Fryer Pan con Tomate
Ingredients
- 4 slices rustic bread
- 1 garlic clove
- 2 ripe tomatoes
- Olive oil, flaky salt
Method
- Oil the bread; air fry at 180°C for 5–6 min.
- Rub warm toast with cut garlic.
- Rub with halved tomato (or spoon over pulp).
- Finish with oil and salt.
Tips
- Ripe tomatoes are everything here.
- Rub garlic on warm toast so it melts in.
- Good olive oil to finish makes it.
Frequently asked questions
How do you make pan con tomate in an air fryer?
Air fry oiled slices of bread at 180°C for 5–6 minutes until crisp, then rub with garlic and ripe tomato and finish with olive oil and flaky salt.
Do you grate or rub the tomato?
Either works — rub the cut side of a halved ripe tomato over the toast, or spoon over grated tomato pulp for a more generous topping.
What bread is best?
A rustic, open-crumbed bread like a country loaf or ciabatta, which crisps well and holds the garlic and tomato.