Pan con Tomate

This dish often makes me question how as a nation we have been doing breakfast wrong all this time. When tasting this toast in its home country of Spain, my theory is concluded. Pan con tomate literally translates to bread with tomato, whilst it may seem like a hassle to be grating tomato at early hours, I assure you it is absolutely worth it. The sheer simplicity of this dish though, relies on the highest quality ingredients for it to taste good. Whilst perhaps not so fitting with tradition, parma ham is a good offering to lay over the tomato covered toast.

Makes 2 slices of toast (serves 1)

Ingredients:

~ 1 large ripe tomato, preferably on the vine

~ 1 small garlic clove

~ 1 tbsp extra virgin olive oil

~ ½ tsp dried oregano (optional)

~ Salt and pepper to season

~ 2 slices of a good artisan bread

Method:

1. Begin by making the topping, remove the inner green stalk and vine from the tomato and grate on the large hole side of a grater over a bowl, catching all the juices.

2. Using the smaller side of the grater, grate the garlic over the tomato flesh.

3. Add the oil, oregano (if using) and season lightly to taste. Mix together to combine the sauce. You should be left with a lovely red colour and don’t be surprised if the mixture is quite runny, the bread will soon soak this up. Set aside.

4. Toast the bread evenly in a toaster or grill until golden-brown in colour. Spoon the topping over the hot toast and serve immediately.