pan con tomate (spanish tomato toast)

Directions

1. Toast the bread

   Slice the bread about 1 inch thick.

   Toast under the broiler, on the grill or in a cast-iron skillet until deeply golden with lots of dark edges. You want crunchy outside and chewy inside.

2. Prepare the tomatoes

   Cut each tomato in half across the middle.

   Using the large holes of a box grater, grate the cut side of each tomato over a bowl.

   You'll be left with bright tomato pulp while the skin stays in your hand.

   Discard the skins.

   Stir the tomato gently.

   Don't drain it.

   Those juices belong on the bread.

3. Rub with garlic

   While the toast is still warm, lightly rub one side with the peeled garlic clove.

   Just a few swipes—you want the flavor, not overpowering garlic.

4. Assemble

   Spoon several tablespoons of grated tomato onto each slice.

   Spread almost to the edges.

   Finish generously with excellent olive oil and flaky sea salt.

   Serve immediately before the bread softens.