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Tad Seaborn/The Globe and Mail

Referring to this recipe as "pan con tomate" will get you further than merely serving "tomatoes on toast." Yet truth be told, this traditional Catalan recipe is just that easy to make. It's the quality of your ingredients that counts in this Spanish tapas dish. Start with dense, rustic baguette toasted till crisp, add pungent garlic and sweet ripe tomatoes and sprinkle with flaky, crunchy sea salt. If you want to make this more of a meal, serve with mashed sardines, shaved Manchego cheese or even spicy chorizo.


1 baguette (or a few Italian buns)

1 clove garlic

1 large tomato

Olive oil

Sea salt


Slice a dense, chewy baguette (or a few Italian buns) in half lengthwise and then into three or four pieces. Preheat oven to broil and place the bread, cut side up, on a tray. Toast in oven for about three minutes until the exterior is crisp and browning. While bread is toasting, peel garlic, wash and grate tomato into a bowl (as you would any vegetable, then discard the skin) and set aside some good olive oil. When the bread is out of the oven, rub well with the garlic clove, drizzle with olive oil and top with the tomato pulp. Finish with sea salt and serve immediately.