Saveur

The name translates as bread with tomato, and that's basically all it is. But what a combination! Pan con tomate originated in northern Spain, in the region of Catalonia. There, it's known as pa amb tomàquet, and it's usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, where I discovered it while working as an English teacher in the city of Cadiz, it's more often eaten in the morning, and it's a hearty and luscious food. When I make pan con tomate Andalusian style, I use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as I go. I rub pieces of toasted baguette with a clove of garlic and drizzle them with olive oil, and I spoon the sweet grated tomato onto the bread and sprinkle sea salt over the top. Then I sit down with my cup of café con leche and enjoy. I can't think of a better way to start the day. —Tamar Romero Marino, San Sebastián, Spain