Pan con Tomate

Method

1. 1

   Halve the tomatoes and grate the cut sides on a box grater into a bowl, discarding the skins left in your hand.

   💡 Grating gives you pure tomato pulp — the Catalan trick that beats simply rubbing.

2. 2

   Toast the bread until golden with real crunch at the edges.

3. 3

   Rub each hot slice once or twice with the cut garlic clove.

   💡 The toast acts as a grater; one firm pass is plenty unless you love garlic.

4. 4

   Spoon the tomato pulp over the bread and spread to the edges.

5. 5

   Finish with a generous pour of olive oil and flaky salt, and eat immediately while the contrast of crisp and juicy lasts.