The madrileño breakfast par excellence, you’ll find pan con tomate (tomato bread) at cafes and bars all over the Spanish capital. Pick a good one and you’ll be presented with crisp slices of toasted baguette that glisten with olive oil and fragrant, fresh tomato.
It’s just as popular elsewhere in Spain and different regions have different ideas about how it should be done. At the risk of upsetting my host city, where common practice is to blend the tomatoes before spreading the resulting salsa onto the bread, I more often make the Catalan version at home and rub a cut tomato directly onto the toast. While this method saves on washing up it isn’t without its downsides. You need exceptionally flavourful tomatoes to make it work as the toast softens before it has had a chance to pick up more than a thin layer of the flesh.
At the risk of upsetting everyone, I sometimes add a few slices of avocado, while slivers of ruby-red jamón serrano are a common addition, especially at brunch. Then of course there’s the garlic, which at breakfast-time many restaurants choose to omit. Personally, I’d rather take my chances. It’s the garlicky punch that lifts a piece of pan con tomate from the ordinary to the sublime.
However you go about it, it’s hard to think of a simpler way to feel both immensely satisfied and disgustingly virtuous before nine o’clock in the morning. ¡Buen aprovecho!
– Thomas Rees