Recipe via Coastline.
Pa amb tomaquet (Tomato bread)
3 garlic cloves
12 slices ciabatta
6 very ripe tomatoes
Preheat oven to 180°C (350°F). Cut the garlic cloves in half. Lightly toast the bread in the oven for 5 minutes and enthusiastically rub each slice with the cut sides of the garlic.
Cut each tomato in half and rub a half tomato onto each piece of toast, trying to force all the juicy red pulp into the bread, but leaving the skin in your hand (to throw away). Sprinkle with olive oil and salt and eat quickly, before the bread goes soggy.
If the tomatoes are not soft and luscious, grate them into a bowl and stir in 2 tablespoons olive oil. If you’re a garlic addict, you can make a paste in a mortar with garlic, salt and a little olive oil, and spread it on the bread before spooning on the
Best with: Catalans say Pa amb tomaquet is a meal in itself, but they’re not averse to topping it with an anchovy, a slice of ham (called jamón in Spain, pernil in Catalunya or prosciutto in Italy), or a slice of manchego cheese or sprinkling of grated pecorino.