Pan con Tomato

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This has recently become my favourite breakfast, usually made for me by my girlfriend Charlotte, who serves it up with strong sweet coffee. It is essential that the tomatoes be excellent and juicy. This is the Andalucian version of the dish, which excludes the garlic.


  • 2 medium ripe tomatoes
  • flaked sea salt and ground black pepper
  • extra virgin olive oil
  • toasted sliced white bread, to serve


Cut the tomatoes into rough pieces and put in a bowl. Season with a very big pinch of flaked sea salt and a couple of twists of black pepper. Add a generous slug of your best olive oil. Blitz using a stick blender or liquidiser until as smooth as possible. Spoon and spread over of hot slices of lightly toasted baguette or Spanish rustic loaf that you have stabbed a few times with a fork and ser