This Pan Tumaca is made with Roma tomatoes, olive oil, garlic, salt, crusty bread and topped with jamón serrano.
This recipe came about when recipe creators in Spain did not know what to do with leftover crusty bread once it became hard. Baking was only done once a week so adding tomato on it would make the bread soft again.
This is one of the simplest and greatest tapas recipe created in Spain. It was one of my favorite dishes to eat for breakfast or a snack when I lived in Madrid. Many people top it off with a little jamón serrano as well and extra olive oil. You can use any bread you like, as long as it is crusty. Make sure the tomatoes are as ripe as they can be. This is such a simple recipe that the quality of the ingredients are super important.
There are two types of jamon. There is jamon serrano and jamon iberico. Jamon Iberico is much pricier than jamon serrano, and better quality. It has more fat than Jamon serrano. You can use either options!
How to make Pan Tumaca
Start by washing the tomatoes and cutting them in half. Place the tomatoes on a cheese grater and grate them completely. Throw the skins away.
Add the good quality olive oil and salt in the tomato pulp and stir.
Drizzle olive oil on each piece of toast and toast the sliced bread. While the toast is still hot, rub each slice of bread with a garlic clove. Spoon the grated tomato pulp on each piece of toast and top with jamón serrano. Feel free to drizzle more olive oil if you like.
I have seen recipes that use a food processor instead of a cheese grater.