Pan con tomate

One of the most well-known and loved dishes found in Spain, originating in the Catalonia region, is simple to make, using basic ingredients such as toasted bread, olive oil, ripe tomatoes, garlic and salt. It can be served as a tapa (snack) or to accompany a meal. Pan con tomate can also be used as a basis for making a sandwich by adding manchego cheese, Spanish ham or prosciutto, anchovies or anything else on top.

Ingredients
4 thick slices rustic-style bread, toasted lightly
1 fat garlic clove, halved
Olinda Ridge extra virgin olive oil
1 large super-ripe tomato, halved (preferably vine-ripened or homegrown)
Sea salt

Preparation
Toast the slices of bread lightly on both sides. Halve the garlic and rub the cut ends over each slice of bread. Slice the ripe tomatoes in half across the middle and rub the cut side generously onto each slice until you are practically left with the skin. Drizzle extra virgin olive oil liberally, and sprinkle a bit of sea salt on top.

Tip: The trick is to have super ripe tomatoes and get your hands really messy to get all the juices out.