Pan con tomates – garlicky bread & tomatoes

This is a very rustic, simple breakfast, yet it remains a family favorite. It seems ridiculous to write out this recipe or suggest this as a breakfast idea, but after seeing it on several tapas menus, I thought it might be worthwhile. This is ideal when you have some good, crusty bread laying around and a ripe Campari or Roma tomato.

You will need:

• Slice of a baguette or ciabatta bread
• Splash of olive oil (1 tbs)
• 1-2 ripe Campari or Roma tomatoes
• 1 tsp minced garlic
• Scrunch of fresh ground salt

Steps:

• Heat a sauté pan or skillet to medium and add olive oil when hot
• Heat bread in olive oil, making sure to allow the side that will have tomatoes to develop a nice crust
• Add garlic and tomatoes. They should get blisteringly hot and soft. You can do this beside the bread if your pan is large enough.
• Smear the crushed tomatoes across the top of the bread and add the tiniest scrunch of salt to bring out the tomato flavor.
• Serve and enjoy!