While visiting our daughter in Andalusia Spain we discovered the ubiquitous “tomato bread”. Everywhere we went it was served as breakfast. All you need for this delight is a good tomato, some crusty bread, olive oil, and a clove of fresh garlic. Oh, and a box grater helps!
The Four Ingredients that make for the Best Tomato Bread
The Tomatoes: This classic breakfast which is so prevalent in Spain is the simplest of tomato recipes, but you must use great tomatoes. If you grow your own tomatoes or have access to a farmers market with home-grown heirloom tomatoes, those are the best choices.
If you only have access to grocery store tomatoes, then try slicing them thickly and salting them for a while to bring out the flavor more.
The Bread: Bread is the second variable, but it is not quite as critical as good tomatoes. The photo below used a baguette, but I have also had great tomato bread with grocery store sourdough bread that I toasted.
Just make sure your bread is crusty and crisply toasted. This is not the place for soft white breads.
The Olive Oil: Next up is the olive oil. This is where you want to use the good extra virgin olive oil, not the refined olive oil used for cooking.
Everyone has their favorite here. Just know that with only 4 ingredients, each ingredient makes a difference…..including the olive oil.
The Garlic: The last ingredient is garlic. There is not as much variability in the garlic. Just get a head of garlic and break off a fresh clove to rub on the toast. No bottled garlic here OK?
While this is not a low carb food choice, I never turn down classic fare in a particular culture while traveling. Tomatoes are quite healthy and if you are not concerned with carbs, this is a very simple breakfast to make with tomatoes.
Breakfast Tomato Bread
- box grater
- 1-2 Medium Tomatoes heirloom tomatoes or home grown if possible
- 1 Teaspoon Salt sea salt is good
- 2 Slices Toasted bread Baguette, sour dough, etc.
- 1 Clove Garlic Fresh
- 1-2 Tbsp Olive oil Good extra virgin olive oil
- Grate 1 or 2 tomatoes into a bowl, using the large grate size of a box grater
- Add salt to your taste, and let it sit for about 15 minutes
- Meanwhile, bake the bread if it is take & bake baguette, or toast it if it is soft storebought bread (like sourdough)
- Peel a garlic clove and rub the toast with the clove. Drizzle some olive oil over the top of the toast and spread it around. Spread a spoonful (or two) of the grated tomatoes over the seasoned toast. Enjoy!
Transport Yourself to Spain with More Tomato Favorites
So this summer, transport yourself to Spain with Andalusian Gazpacho and tomato bread! Because I have been an heirloom tomato vendor at our major Twin Cities farmers market for many years, I have trialed a lot of tomato recipes. Check out this large range of tomato dishes for more ways to use this delicious “fruit” (yes, it’s really a fruit).