Grill or toast the bread slices or baguette halves 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 (if using), cut-side of half, over the bread while still warm. Use a fresh piece of garlic for each slice.
Drizzle the bread with olive oil.
Appetizer: Rub tomato (cut side) over the toasted bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato (but not soggy); discard the skins and remaining pulp.
Breakfast: Grate the tomatoes on a box grater into container. Using a microplane; discard the skins and remaining pulp. Season with coarse or sea salt and stir lightly to combine. The light sprinkling of salt over the tomato and olive oil is essential to bring the flavors together. Spread over the toasted bread.
Tomato Puree: Their grocery stores also carry a canned tomato puree or sauce called jarred salsa tumaca. You can also make your grated tomatoes in advance and refrigerate. Peel the tomatoes and then place in a food processor; discard the skins.
Serve immediately. If you leave these to sit for awhile, the tomato juice with have soaked the bread completely and the magic will be gone!
The first is for the cook to do the rubbing and drizzling.
The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun.
1/2 cup green Spanish olives
12 anchovey fillets, soaked in cold water for 10 minutes, drained, and patted dry
6 paper-thin slices Spanish ham or Prosciutto di Parma
12 paper-thin slices Manchero Cheese
Makes many servings.
* Use a rustic-style bread, that is solid, dense, and a bit wider than the standard, narrow baguette bread.
** For the best flavor, use vine-ripe tomatoes, preferably home grown tomatoes.
*** This is a great recipe to use your Fleur de sel.
Spanish Tomato Toast - Pan con Tomate Recipe: https://whatscookingamerica.net/Appetizers/SpanishTomatoToast.htm