Tomatoes and Toast

I fell in love with this breakfast in Spain. There was a bar across the street from my school, it was full of a bunch of old men, people watching, reading the paper and drinking coffee (or sometimes something stronger). It didn't really serve breakfast, but the man next to me had toast and coffee, so I just had what he was having. The bartender gave me the toast with a bottle of olive oil and a salt shaker, explaining it was called "un pitufo con aceite," which literally translates to "an elf with oil." Elsewhere, I found it was often served with tomato, pureed, diced or sliced.

I make this breakfast often because it's so fast and fresh. Summer tomatoes of course are unbeatable, but I've found cherry tomatoes make a great substitute year round.


Tomatoes and Toast 

3 minutes

Makes enough for 2

20 Cherry Tomatoes
1/16 tsp. Salt
1 & 1/2 tsp. Olive Oil
Baguette halved and toasted

Put  salt and tomatoes in a food processor and pulse for a few seconds. Serve on toasted baguette and drizzle with olive oil.