Pan con tomate
As easy as it gets:
Toast some nice crusty bread (Ursa Bakery baguette is perfect for this!)
Take a whole, ripe tomato and press it against a box grater to shred it up. You’ll be left with a bit of the stem end and tomato skin to discard.
Strain out the excess liquid and season with a pinch of salt.
Peel a garlic clove and lightly rub it over the surface of the toasted bread. The nooks and crannies will pick up just the right amount of garlic.
Liberally douse your toast with some good olive oil. Good olive oil, and plenty of it, is key.
Spoon your tomato mixture on top, and enjoy the harmony of flavors and textures.
It’s also really good with some Spanish jamon. So simple yet so tasty!