Bread with tomato is one of the most popular breakfast recipes in Spain. It is made with bread, garlic, tomato, salt and extra virgin olive oil.
Breakfast in Spain is a frugal meal, we don’t eat as much as other people, so the typical Spanish breakfast usually contains some kind of toast and a drink (coffee, tea, orange juice).
Bread with tomato is one of the most popular breakfast recipes in Spain. I read that it’s a tapa, but it’s not, we just eat it in the morning, usually with coffee (I prefer a glass of any vegetable milk or orange juice).
It is made with simple ingredients: toasted bread, garlic, tomato, salt and extra virgin olive oil. I also added parsley, but it’s totally optional. If you follow an oil-free diet, omit the oil, and if you don’t eat gluten, use gluten-free bread. At first it was made with stale bread, but now we use toasted bread.
There are some variations, depending on the area of Spain. Some people just rub the tomatoes on the bread, others grate them, and some blend them with an immersion blender.it depends on you
If you don’t use an appliance, you don’t have to clean it afterwards, but if you use an immersion blender, you can use the whole tomato, because in the other two options, we discard the skins.
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📖 Recipe
Pan con tomàquet (Spanish tomato toast)
Bread with tomato is one of the most popular breakfast recipes in Spain. It is made with bread, garlic, tomato, salt and extra virgin olive oil.
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Rations: 4 toasts
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Instructions
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Toast the bread in a toaster, pan or oven.
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Cut the tomatoes in half and grate them with a box grater, discarding the stem and skins. You can also rub the tomatoes directly onto the bread (discarding the stems and skins as well) or use an immersion blender. to make the tomato mixture (discarding only the stems).
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Place the tomato mixture in a small bowl, add the salt and mix until well combined.
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Rub the raw garlic over the toast. You can make 4 to 8 toasts with one clove. Discard the garlic.
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Place the tomato mixture on top of the bread, and top with a drizzle of extra virgin olive oil (I added ¼ to ½ teaspoon or oil per toast, but it’s optional) and some fresh chopped parsley (optional ).
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Serve immediately. Best when fresh, you can keep the tomato mixture in an airtight container in the fridge for 3 to 4 days.
notes
- Feel free to use any type of bread you have on hand. If you want to make it at home, check out my Easy Rye Spelled Bread and my Gluten Free Bread.
- Garlic cloves can be used to make any recipe that calls for garlic. I like to stir-fry it with a little water or oil and other vegetables, then I add spices, herbs or sauces and it’s very tasty.
- Any type of tomato will do, but the amount may vary.
- The nutritional information is a rough estimate calculated using 1 teaspoon of extra virgin olive oil for 4 toasts. It does not include either the garlic clove (since we discard it) or the parsley (since it is an optional ingredient).
nutrition
Service: 1toasts | Calories: 90kcal | Carbohydrates: 14g | Protein: 4.2g | Fat: 2.2g | Saturated fat: 0.4g | Sodium: 282mg | Fiber: 2.6g | Sugar: 3.2g