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"Pan con tumaca recipe"

Updated: Nov 23, 2020

The traditional Spanish breakfast

"Pan con Tumaca", toast with grated tomato

After living in Spain and being a complete and avid food lover people ask me all the time what did we eat for breakfast. The answer is "tumaca", a super simple grated tomato that we use in combination with olive oil on toasted bread that aligns with the medertarean diet, starting the day with some beautiful vegetables and extra virgin olive oil, this dish can be placed in a jar and will keep for 3-4 days. In Spain we always use fresh beautiful crunchy bread, it's not as hard as you think to do and you can give my baguette recipe a go found under basics. Making enough for 6-8 pieces of toast: Prep time 5 minutes Ingredients: 3 ripe tomatoes cut in half (roma or garden) 1 tsp white wine vinergar 1 pinch salt (to taste) 1 tsp spoon olive oil


 

Method 1. Using a course grater grate all of the tomato flesh and insides into a bowl and disgard the skin. 2. Add your vinergar and salt ( and olive oil if you are using it over a few days) 3. Toast your bread, cover with a thin layer of extra virgin olive oil, then spoon on a generous amount of tumaca. It goes very well with "Jamon" and "manchego" cheese or hard Spanish goats cheese. Tip: if your enjoying over a few days add olive oil and a pinch of sugar for preservation and keep in the fridge, bring it to room temperature each morning when possible before putting on your toast.

Byron & María

The Coastal Cocina

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