Spanish tomatoe toast-pan con tomate
8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
4 cloves garlic peeled and cut in half
4 small ripe red tomatoes cut in half*
Cruet of extra-virgin olive oil
Small bowl of coarse salt or sea salt
Black pepper in a pepper mill
*For the best flavor, use vine-ripe tomatoes, preferably home grown ones. If not available, coarse home-made tomato sauce may be substituted or a good-quality
canned tomatoes (ideally the pear-shaped ones), well-drained of their packing juices.
Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.
Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice.
Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining
pulp.
Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately.
