Spanish tomato toast

Spanish tomato toast

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

You must have very ripe tomatoes and good quality olive oil to make this dish work. Hardly any other flavours are added apart from the slightly charred toast, which is a must. Found in cafés across Spain, this simple breakfast has the potential to become a new favourite – especially in the summer months.

Ingredients

Quantity Ingredient
2 large ripe tomatoes
or 4 small ripe tomatoes, (cherry tomatoes won't work here)
pinch salt
glug extra virgin olive oil
4 slices sourdough bread

Method

  1. Using a big box grater, or something similar, carefully grate the juicy tomato es into a bowl. Grate until you can’t grate any more, avoiding knuckle scrapes.
  2. Add a pinch of salt and a good glug of olive oil, and mix together to make a tomato ‘nectar’. Let the flavours combine for 5 minutes while you char the bread.
  3. Get a griddle pan nice and hot over a high heat, then char the bread for 2–3 minutes on each side. When all the bread is toasted, take it to the table along with your tomato nectar and spoon some over your toast. Sunshine on toast!
Tags:
breakfast
brunch
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again