Pa amb tomàquet

Method

Slice the bread horizontally and lightly toast it until golden and still slightly soft inside. Cut the tomatoes in half and rub the cut side directly onto the warm bread surface with gentle pressure, allowing the tomato flesh and juices to soak into the bread whilst discarding the skin. Drizzle generously with extra virgin olive oil over the tomato-rubbed surface. Finish with a light sprinkle of sea salt to taste. Serve immediately whilst the bread is still warm.