Pan con tomate
A super-quick Spanish breakfast that's full of great nutrients and flavour
- 1 large beef tomato or 2 largish vine-ripened tomatoes
- 1 clove garlic peeled
- salt and pepper
- 1 tablespoon extra virgin olive oil or cold-pressed flaxseed oil
- 2 slices bread of choice
Cut the tomato in half. Hold one half in your hand with the cut side facing out and box grater in the other. Grate the tomato using the tomato skin as your skin protector. Repeat with the other half.
Transfer the grated tomato to a bowl and discard the skin.
Toast your bread of choice, then whilst still warm, rub the clove of garlic over the toast so the flavour gets infused onto the toast (if you don't want much, just gently rub it, it you love garlic add more pressure)
Spoon the grated tomato over the top to cover, season with salt and pepper then drizzle the olive oil or flaxseed oil over the top. Eat straight away. Keep any leftover tomato in a container in the fridge for another day.