This recipe comes from my lovely friend Dom who contributed it for our Lostwithiel School Cookbook, which was a 2021 school fundraising project. Having spent time living and studying in Spain, Dom was introduced to this meal which continues to be a daily breakfast staple for him. High summer is the perfect time to eat this in the UK - as we reach peak tomato season - and I was able to source delicious heritage tomatoes along with garlic from the Real Food Garden who grow organic fruit and vegetables in their Cornwall-based market garden. Along with Cornish Sea Salt, olive oil sourced via Fowey Valley and fresh sourdough by Vicky’s Bread, the only thing I could possibly add to this recipe is some fresh herbs from the garden!
Researching the recipe, in Spain there are different techniques used to make the ‘paste’; sometimes the tomatoes are grated with skins removed, sometimes chopped small or blended. Blending is a great option as it means you can use the tomato skins without wasting them.
Do give this a go, especially if you have a glut of tomatoes - we’ve enjoyed it for breakfast, lunch and a light supper.
Huge thanks to Dom for this recipe, which was shared with Bella Collins of sustainable packaging company Flexi-Hex in Episode 16 of my podcast, Breakfast & Beyond. Take a listen as you enjoy your tostada con tomate!
Recipe: Tostada con Tomate
Serves 2 - 4
Ingredients:
250g vine tomatoes
1 tbsp olive oil (plus a little more for drizzling on toast)
Pinch of sea salt
Grind of black pepper
1 garlic clove
4 slices sourdough bread (or 2 large slices)
Handful of fresh, seasonal herbs (I used flat leaf parsley)
Method:
Cut the tomatoes in quarters then place in a blender with olive oil and a pinch of salt. Blitz for approx 20 second until broken down but not completely smooth
Toast the sourdough - in a toaster or skillet
Peel the garlic clove then rub it across one side of the toast to give a hint of flavour then drizzle with olive oil
Spread the tomato mixture over the toast, add the fresh herbs on top along with a few grinds of black pepper
