Pan con tomate is so perfect in it's simplicity. Like a simple tomato and basil salad, it's something I keep returning to when tomatoes are at their best. This Catalan dish uses the most basic ingredients but will only taste as good as your produce. So, use good homestyle bread and some nice tasty tomatoes. If you happened to grow your own this year, that are now awaiting the perfect treatment, then make this and let those babies sing.
Home style bread
Good quality tomatoes
Extra virgin olive oil
One tomato will yield enough pulp for at least two slices of bread. Cut your tomatoes in half horizontally, you'll get more of the lush insides this way. Using the big holes of a box grater, grate tomato into a small bowl until just skin is left. Stir in some olive oil (about 1 tbsp per tomato) and salt to taste. Grill your bread slices, peel the garlic and rub onto the warm bread making contact with the whole surface - the more garlic you rub onto the bread, the more bite it will have. Spoon the tomato mixture over your bread slices and serve just so or with prosciutto or anchovies on top.
If I'm feeling a bit lazy I just rub the cut tomato directly onto the bread (after the garlic) then season with salt and drizzle EVOO on top. I find it leaves the bread a little more moist though and prefer the above method but sometimes it's all about getting it done quickly.