If you follow me on Instagram, you’ll have seen that yesterday I posted the ingredients for today’s recipe. It wasn’t gazpacho or salsa like some people guessed, but it is Spanish and spicy. (Fun fact, that’s an oxymoron when it comes to food here, which is unfortunate for people like me who douse hot sauce on everything). The recipe is actually one of three that I have for you today. Yay for multiple, easy recipes!

As a vegetarian in Spain, it can be difficult to eat out as almost every tapa includes meat or fish. Luckily, breakfast is a meal that everyone can enjoy. There really isn’t anything that brings me more delight in Spain than an Andalusian breakfast: Tostada con tomate (tomato on toast), with freshly squeezed orange juice and a coffee. Where I live, this small luxury on a sunny terrace surrounded by palm trees costs between 2-3 euros, but if you want to enjoy it at home, I’ve got you covered! Below you’ll find the classic version along with two of my own delicious variations.

The Classic

classic-tomato-toast

Roughly chop your tomato and pulse in a blender. If you don’t have a blender, you can also grate it to get a similar result. When I had breakfast out in Barcelona, they rubbed half of a tomato on the toast, so you can get creative and still make an authentic breakfast. After generously pouring extra virgin olive oil on to your bread, top with tomato and sprinkle on some salt.

Local Tip! Pierce your bread a few times with a fork or knife before pouring the olive oil so it can absorb better.

pan-con-tomate-classic-tomato-toast

Classic tostada con tomate on a typical bread from Cadiz, un mollete.

If you’re a garlic fiend like I am, I recommend making your breakfast Catalonian-style and rubbing a piece of raw garlic on your toast before adding the tomato or olive oil. Just be careful not to do it before an important date or job interview!

Taste the Tomato Rainbow Toast

rainbow-tomato-toast-breakfast

Slice multicoloured cherry tomatoes and lay them over oiled toast. Drizzle balsamic glaze over the bread and top with a couple of basil leaves.
If you’re not vegan, this would be really yummy with some crumbled goats cheese!

rainbow-tomato-toast

Spicy Tomato Jelly and Cured Cheese Toast

spicy-tomato-jelly

The final recipe is a sweet, savoury and spicy take on the classic Spanish breakfast. Tomato jelly is common in Spain, but I’ve made a hotter version for those who need a certain type of “wake-me-up” in the morning. Of course, if you’re not so brave, you can deseed the chili or omit it all together… wuss.

Ingredients (makes one 500g jar):
300g ripe tomatoes (I used roma tomatoes)
1 jalapeño, minced (deseed if you don’t want a spicy jelly)
130g white sugar
Juice of half a lime
1 thumbsized piece of ginger, grated
1 tsp ground cumin
1 tsp cinnamon
1 tsp salt
1 tsp of freshly ground black pepper

First score the tomatoes. This is a fancy word for making an X with your knife on the bottom of your tomato. Show those guys who’s boss!

scored-tomato

Next, you’re going to plunge the tomatoes into a pot of boiling water for about 30 seconds to one minute. Drain, and rinse with cold water. This will remove the skin from the tomatoes. Core, deseed and chop into rough chunks. Don’t worry if there are some seeds left over, it will give your jelly texture.

nudist-tomato

Have you ever seen a tomato look more seductive?

Add all of the ingredients to a pot and bring to a boil, stirring frequently. Let simmer for about an hour and a half, stirring occasionally. Pour into a jar and refrigerate. It should last up to a week.

If you’d like your jam to last longer, you can take the extra step by boiling your jar for about 20 minutes. This way it can be stored unopened in the cupboard for up to two years, and six months in the fridge after first use.

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My favourite way to eat this jelly is with cured cheese. Just make sure to have a drink on standby, it’s spicy! I would also bring this to a party as an appetizer with a nutty cheese atop croustini.

spicy-tomato-jelly-breakfast

What’s your favourite breakfast while traveling? How would you make a twist on tomato toast?