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Tomato Toast (Pan Con Tomate / Pa Amb Tomàquet)

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Ingredients
  

  • Rustic white not sour baguette or bâtard (like a shorter, fatter baguette), 4-inch piece
  • 1 clove garlic peeled
  • 1 to mato beefsteak, Roma - doesn't matter - the juicier the better
  • Very good quality extra-virgin olive oil
  • Maldon sea salt you could also try substituting another flaked sea salt - the flakes are important because they add texture without giving you the giant chunk of saltiness that you would get with a regular coarse sea salt

Instructions
 

  • Cut the baguette or bâtard in half lengthwise. Toast the bread halves. When cool enough to handle, rub the toasted bread halves with the clove of garlic to taste.
  • Cut the tomato in half. Rub the tomato halves over the toasted, garlicky bread, slightly squeezing the tomato as you rub. Rub until the toasted bread looks moistened.
  • Scoop out the gelatinous tomato seeds with your fingers and carefully place on top of the toasted bread.
  • Drizzle generously with olive oil to taste.
  • Top with Maldon salt to taste and serve immediately. If you let it sit around, the bread will absorb all the tomato juice and get soggy and cold.