This amazingly simple breakfast - nothing more than toasted bread, olive oil and tomato pulp - is very common in Spain, but originated in Andalucia in the south. It's really quick and easy to make, and tastes delicious. Probably healthy too.
Make the tomato pulp
Grate one large ripe tomato and discard the skin.
Make the toast
The bread can be anything from a small ciabatta to a crusty breakfast roll to a few slices of baguette. Don't use ordinary sliced bread, it'll be rubbish! If using ciabatta or a roll, split them down the middle. Lightly toast both sides.
To serve pan con tomate
Drizzle extra virgin olive oil on the bread and spread a generous dollop of tomato pulp over it. You may add a sprinkle of salt if you like.