Pan Con Tomate - The Best Ever

Steps

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1. 1
   Grate the ripe tomatoes over a sieve and let them sit for about 10 minutes to drain off excess liquid, keeping only the thick pulp (save the juice for a vinaigrette if you like).
   ▶ ≈0:21
2. 2
   Mix the drained tomato pulp with a good glug of extra virgin olive oil and a pinch of salt.
   ▶ ≈0:45
3. 3
   Drizzle both sides of the bread slices with a little olive oil and toast in a skillet until golden brown and crispy on both sides.
   ▶ ≈0:51
4. 4
   While the toasted bread is still very hot, rub a peeled garlic clove directly onto one side to wake up its flavor.
   ▶ ≈1:34
5. 5
   Generously top the garlic-rubbed side of the bread with the tomato pulp.
   ▶ ≈1:48
6. 6
   Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt, then serve immediately.
   ▶ ≈2:01