Start the day like you’re in a Spanish café. This simple breakfast makes good use of this month’s glut of tomatoes and extends that summer feeling long after your holiday is over. Very ripe tomatoes and good quality olive oil are a must.
SPANISH TOMATO TOAST
Serves 2
2 large or 4 small ripe tomatoes (cherry tomatoes won’t work here)
pinch of salt
glug of extra virgin
olive oil
4 slices sourdough bread
1 Using a large box grater, or something similar, carefully grate the juicy tomatoes into a bowl. Grate until you can’t grate any more, avoiding knuckle
scrapes as best you can.
2 Addapinchofsaltanda good glug of olive oil, and mix together to make a tomato ‘nectar’. Let the flavours combine while you char the bread.
3 Get a griddle pan nice and hot over a high heat, then char the bread for 2–3 minutes on each side. When all the bread is toasted, take it to the table along with your tomato nectar and spoon some over your toast.
Recipe from Breakfast: Morning, Noon & Night by Fern Green (Hardie Grant). Photography by Danielle Wood
