Desayuno or breakfast is known to be the smallest meal of the day in Spain. Most morning meals consist of a cup of coffee and a roll or pastry of some kind. The most typical of spanish breakfasts you will ever encounter is so simple, yet so delicious – Pan con Tomate. Thats right, bread with tomato. What makes it special though, is the tomato topping. Thats why it’s always good to make this snack at home, with a fresh, ripe tomato.
Bread with olive oil was a phenomenon that stretched across ancient Europe for centuries. No one is exactly sure when the tomato became popular in Spain, but we do know that the tomato didn’t even exist in Europe until the 16th century – when they were brought back from the Americas by Spanish explorers. After this, the combo of tomato and garlic became the it factor in many Mediterranean dishes.
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Make it Yourself
- Slice a baguette in half so you have 2 long peices of bread, then slice each half into desired sizes.
- Toast the bread in the oven until it is golden brown – it should take no longer than 10 minutes.
- Peel a clove of garlic and cut off one of the ends. Carefully start rubbing the garlic on the toasted bread. Do this until all slices have a nice layer of garlic on them.
- Take 1 full ripe tomato and cut in half. You can either use a box grater to make the paste or rub the open half of the tomato against the toasted bread. Continue until you have as much tomato on the bread as you’d like.
- Enjoy :)!
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[…] oil. A big trick is to use a thick enough piece of bread so it doesn’t get soggy. Check out this recipe to make your own pan con […]