Pan con tomate

Method

Halve the ripe tomatoes widthways and grate them using the coarse side of a box grater, holding the cut side, until you reach the skin; discard the skin. Slice the bread diagonally into 1 cm thick pieces and lightly toast on both sides until golden but still slightly soft. Whilst the bread is warm, rub the cut garlic clove across one side of each slice, pressing gently so it releases its oils into the bread. Spoon the grated tomato generously onto the garlic-rubbed side of each slice, allowing the juices to soak in. Drizzle with extra virgin olive oil and sprinkle with sea salt to taste. Serve immediately whilst the bread is still warm.