We have loads of ways of eating tomatoes, perhaps over a hundred. I think this is meant as a breakfast dish, but we eat it more at lunchtime at midday. The bigger the tomatoes, the better. It is best with the huge green ensalada Spanish ones which have fantastic flavour, but the spices will jazz up any weakly English supermarket tomatoes too. 
This is not our invention, it comes from an Antony Worrall Thompson book The Essential Diabetes Cookbook which means it is low-fat and low-GI. None of that matters, it tastes amazing. This is our ‘even spicier version.’ 
Serves 2
½ tsp ground coriander
½ tsp fennel seeds
2 spring onions sliced, or one small onion diced
1 tsp ground cumin
3 garlic cloves, peeled and sliced thinly
1 tsp chilli powder
½ tsp coriander seeds
½ tsp black mustard seeds
4 large tomatoes, thickly sliced
1 tbsp olive oil
Thick slices of bread for toasting
Heat the oil in a large frying pan over a medium heat. Add the spices [except the chilli powder], seeds, onion and garlic and stir-fry until the spices release their aroma. Add the chilli powder and the tomatoes, and cook for three minutes or until the tomatoes start to soften. Thicker slices take longer. Meanwhile, toast the bread and butter it. Serve the tomatoes on the toast.
5 to remember
el desayuno – breakfast
el almuerzo – lunch
a mediodía – at midday
el sabor – flavour
con muchas especías – spicy
