Bread with Tomato

Photo by Andre Baranowski

One of my favorite breakfasts while in Spain was as simple as simple could be: tostada con tomate y aceite, or toasted bread with tomato and olive oil.  Notorious night owls, the Spaniards don't eat a lot at breakfast.  Most of the time it's half a baguette with some olive oil and a coffee, and then they're on their way.

In Seville, the cafe around the corner from where we stayed only served toastada in the mornings, but they had a little breakfast bar where you could spread all sorts of fixings on top of your bread including the usual butter and jam, but also tomato, various pates, and of course, lots of lovely Spanish olive oil both flavored with garlic and peppers or au naturel.  Add a cup of cafe con leche, and you've got one satisfying breakfast.

Saveur, which is one of my new favorite food blogs, focuses on world cuisines, and their site describes tostada or pan con tomate thus:

The name translates as bread with tomato, and that's basically all it is. But what a combination! Pan con tomate originated in northern Spain, in the region of Catalonia. There, it's known as pa amb tomàquet, and it's usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, where I discovered it while working as an English teacher in the city of Cadiz, it's more often eaten in the morning, and it's a hearty and luscious food. When I make pan con tomate Andalusian style, I use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as I go. I rub pieces of toasted baguette with a clove of garlic and drizzle them with olive oil, and I spoon the sweet grated tomato onto the bread and sprinkle sea salt over the top. Then I sit down with my cup of café con leche and enjoy. I can't think of a better way to start the day. 
—Tamar Romero Marino, San Sebastián, Spain

Pan con tomate (from Saveur)

1  6" piece of baguette,

 
   halved lengthwise

1 clove garlic

2 tbsp. extra-virgin olive oil

1 very ripe large tomato

Coarse sea salt, to taste

Heat the oven to 500˚. Put bread on a baking sheet and toast until golden brown, about 8 minutes. Rub garlic over cut surface of bread and drizzle with oil.


Put a box grater into a large bowl and grate tomato over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.  

I can't wait to make this in late summer when all those ripe, juicy tomatoes are in season.  Come on, summer!