Pan Con Tomate really could be a contender for best breakfast ever. What’s not to like about oven fresh bread, toasted under a grill, drizzled with green olive oil, and heaped with tomato pulp so fresh it sings?
In Barcelona and surrounding Catalunya their version is called Pa amb Tomaquet, where the bread is rubbed with garlic, then with a tomato (or sometimes brushed with tomato pulp), then olive oil is drizzled over, followed by salt.
On our second morning in Jerez, we eschewed the rather international looking hotel buffet for a second time (the day before we had gorged on churros and hot chocolate), and walked into town. There are any number of cafes lining the main boulevards, and the four of us plonked ourselves down on a rocky table, perched precariously on a narrow bit of pavement. Our host spoke quickly to the waiter, and within minutes these heaped plates arrived.
Chased with a cafe solo or a cafe cortado, this really is the perfect way to start the day.
I wanted to replicate it here in London, but I think I’m going to wait until I can get my hands on some tomatoes straight from the garden in season: this dish works because of the quality of the ingredients. Pappy imported tomatoes are never going to taste right,
I was a guest of Gonzalez Byass and Tio Pepe Fino in Jerez last month