Heirloom Pan Con Tomate
By M&S Food
Published on 01 June 2026
This pan con tomate is a vibrant take on the Spanish classic, made using the Isle of Wight summer selection tomatoes from M&S. Crisp, garlicky ciabatta is topped with juicy tomatoes and finished with crispy Suino Nero pancetta and our Top That Seasoning for a savoury crunch. Fresh, simple and full of flavour, it’s perfect for entertaining or enjoying as part of a sunny 'picky bits' spread.
Time and servings
40 minsTotal time
6Servings
25 minsPrep time
15 minsCooking time
Ingredients
- 280g pack M&S Collection Isle of Wight Summer Selection Tomatoes
- 250g ciabatta loaf, sliced into 12 even slices
- 2 tbsp extra-virgin olive oil
- 100g pack M&S Collection Suino Nero Matchsticks
- ¼ red onion, finely chopped
- 3 garlic cloves, peeled
- 1 tbsp M&S Top That Seasoning
- 1 handful basil, leaves picked
Method
Step 1
Grate the tomatoes into separate bowls by colour (darker red and red, yellow, and green). If any are tricky to grate, finely chop or crush them with a knife instead.Step 2
Heat the grill to low. Brush the ciabatta slices lightly with olive oil, lay them on a tray and toast for about 4 mins, flipping halfway through, until lightly golden.Step 3
While the bread toasts, add the Suino Nero to a small pan and fry for 2–3 mins over a medium heat until crispy. Set aside.Step 4
Divide the finely chopped red onion evenly between the three bowls of tomatoes. Season each bowl with a pinch of salt and stir well.Step 5
While the toast is still warm, rub each slice with the garlic to infuse with flavour.Step 6
Spread the grated tomatoes over the toasts, using one colour per slice (you should have about 4 slices of each colour).Step 7
To serve, arrange the toasts over a platter then scatter over the crispy Suino Nero and sprinkle with the Top That Seasoning. Garnish with the basil leaves and dig in.