…the prodigal returns

Back where we came from, reluctant returnees.

Tomato heaven


 

One of the great things about our vegetable glut is that we can return to one of our favourite Spanish breakfasts. We dream about this all winter, and once the glut is here, we eat this until we’re sick of the sight of tomatoes!

 

No jam or butter for us. No way. Fresh mollete, toasted (one of the great breads of Andalucia). Olive oil (Yunquera Gold – natch!). Chopped garlic. Sliced tomato. Both fresh from the garden. Salt and pepper. That’s it.

 

Mollete from Archidona (Malaga, Spain)

Mollete from Archidona (Malaga, Spain) (Photo credit: Wikipedia)

 

Casa Tyr breakfast

 

mollete, split and toasted
Yunquera Gold olive oil
1 ripe tomato, sliced
1-2 cloves garlic, chopped
salt and pepper

 

Drizzle the olive oil on the toasted mollete. Top with some of the chopped garlic, and sliced tomato. Sprinkle with salt and pepper to taste.

 

Marvellous!

 

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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