Pan tumaca – bread with tomato – along with a cafe con leche and fresh orange juice is a traditional Spanish breakfast from Cataluyna. Lexie absolutely loves this and I give her a little bowl of tomato with rounds of toasted baguette which she dips into the bowl! I eat it all the time, including at work where my colleagues thought I was mental. I’d reply: “Yes well the rest of the world thinks you and your marmite are mental so ya boo to you.”
Pan tumaca is nice at any time of the day as a snack or a side dish. Often, if not being served for breakfast, you rub a bit of garlic on the bread too. As a snack I like it with slivers of manchego and/or jamon serrano.
Prep time: 5 mins
Cooking time: 2 mins
- Fresh or toasted baguette/ciabatta/white sourdough/pugliese
- Tomatos – vine ideally
- Olive oil
- (garlic – optional)
- (manchego/jamon serrano – optional)
Get the tomatoes and cut them in half. You can just rub the tomato onto the fresh or toasted bread but its more economical to grate it. Grate the cut side till you get to the skin then discard the skins.
Lewis adds olive oil to the grated tomato, I don’t. I spread the tomato on the bread then drizzle with oil and sprinkle with salt. Its so yummy – salt for breakfast!
If you want to have the garlic rub one clove on the bread before you add the tomato.