Pan con Tomate: A typical breakfast

Spanish tapas are well known and the best promoted part of the Spanish cuisine. And Pan con Tomate could be a contender for best breakfast ever. Why not about oven fresh bread toasted under a grill, drizzled with olive oil, and heaped with tomato pulp so fresh it sings? 

In Barcelona and surroundings Catalunya their version is called Pan amd Tomaquet,  where bread is rubbed with garlic, then with a tomato (or sometimes brushed with tomato pulp)then olive oil is drizzled over followed by salt. 

Across Spain, pan con tomate can be ordered in any Spanish bar or cafe. Many places in Spain offer many kind of spanish bread: toasted sliced bread (pan de molde tostado), rustic style bread (pan de pueblo), soft round flat white bread roll (mollete), small crusty bread roll (pitufo), spanish baguette (barra)... it's probably one of the most popular breakfasts and a very easy spanish recipe. 

On my second morning in Jerez,  I eschewed the rather international looking hotel for a second time (the day before I had hot chocolate con churros) and walked into town. There are any number of cafés  lining in the boulevard and I plonked myself down in a rocky table, perched precariously on a narrow bit of pavement. Then I spoke quickly to the waiter and in a few minutes these plates arrived. 

Chased with café solo, café cortado or café con leche is the perfect way to start the day.