I can remember when, and where, I first had this. The Cafetería Lisboa Granada, 30th September 2014

Since then it's been a firm favourite, both when in Spain, and also when at home. I like to prepare it fresh, making enough for two generous portions.

As always I'll provide the measurements in imperial U.K./US and metric.

It really is that simple.

Finely chop the tomatoes by hand. I know it may appear easier to do this in a food processor, but don't. It'll blitz the pips, add air, and make the mixture turn a little pink. I suppose some may say skin the tomatoes, but life's too short.

Add your glug of oil and add a pinch of salt.

I like to make a double batch and keep it in the fridge. You just need to let it get up to room temperature before you serve it, as the olive oil may solidify slightly.

Toast your bread of choice, I like a nice ciabatta with large spaces to soak up the tomato mixture.

Firstly, on all the menus I've seen you can also have it served with a slice of Serrano ham. And why not.

You can also add a flavoured oil, why not try garlic, basil or a little bit of chilli.

For me it just needs a glass of freshly squeezed zumo de naranja, a café con leche, and a good dose of sun. Give me that and I'm transported back to the start of the finest days in Spain.