Two incredibly easy tomato recipes. Any kind of tomato will do for these recipes: roma, plum, cherry, green, even slightly wilted and brown ones work well.

Fried Tomatoes

Ok so I’m not a complete southerner, yet, or these would be fried green tomatoes. Nonetheless, these are delicious, easy and fast to make. Serve for breakfast or brunch with a fried egg and toast for a tasty, balanced meal or pile these tomatoes onto a BLT for extra crunch or just eat plain for a snack.

Fried Tomatoes

Makes 4 servings

• 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1 pound tomatoes -  about $2 per pound
• 1/2 cup whole wheat flour – a 4 pound bag costs about $2-3 and will last you a long time
• salt and pepper to taste

Approximate meal cost: $4, which makes 4 servings at $1 each
Approximate cooking time: 5 minutes

Heat oil in a skillet over medium-high heat. Slice tomatoes into approximately 1/4 inch rounds (see photo). Distribute flour on a plate and mix in salt and pepper as desired. Coat both sides of each tomato slice with flour.

Carefully place each tomato, not overlapping, into the hot skillet. Flip after 2-3 minutes or until crispy and no light colored flour remains. Cook other side for 2-3 minutes. Remove from pan and serve immediately.

Fried Tomatoes

Pan con Tomate

Pan con tomate, or bread with tomato, is one of my favorite recipes I took back from my semester abroad in Sevilla, Spain. I spent a lot of my time in Sevilla eating, especially at Cien Montaditos which is an amazing chain restaurant that specialized in mini sandwiches and amazing breakfast deals. (They actually have two locations in Florida!) My favorite breakfast there was pan con tomate, aceite, y jamón with café con leche which basically translates into “effing amazing.” Ok, no, actually it translates into a whole grain brioche-type roll with tomato, olive oil, and Spanish ham and espresso with steamed milk. Here is my best recreation of this amazingly simple and delicious Spanish breakfast.

Makes 1 serving

• 2 slices good quality whole wheat rustic bread or sourdough (any crunchy, not pre-sliced type will work) -  about $3.50 for a loaf…*Whole Foods has surprisingly cheap and delicious fresh baked bread that you can buy in half loaves
• 1 tablespoon olive oil- one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
• 1 tomato -  about 75¢
• Anchovies or Prosciutto (or jamón, if you can find it) (optional) -  anchovies, about $2 per can; prosciutto, about $6 for 1/2 pound

Approximate meal cost: $4.50
Approximate cooking time: 8 minutes

Basic ingredients

Pre-heat oven to broil high. Take two slices of bread and drizzle about half a tablespoon oil on each. Using a hand-held cheese grater, grate the tomatoes over the bread. The grater will break the skin if you press hard enough and a tomato pulp will begin to fall onto the bread. Distribute desired amount of tomato on bread and drizzle a bit more oil on top. Broil in the oven for 4-8 minutes until tomato is warm and bread is slightly crispy. Be sure to check on the bread periodically to make sure it’s not burning. Depending on the year/make of your oven, the bread may toast very quickly or slowly. Add anchovies or prosciutto on top and enjoy with an espresso drink for a very delicious Spanish breakfast.

Pan Tomate plain and with anchovies