Tomato Bread

From Katherine Deumling of Cook With What You Have

The Spanish (and Basque) and Italian and probably many other cultures have versions of this. I have been eating it for breakfast though I realize that might not be everyone’s cup of tea. But it’s a wonderful snack or appetizer or a part of an informal dinner as well. 

However many slices of bread to want to use

However many tomatoes you want to use – you need about half a medium tomato for one large slice of good, crusty bread.

Whole cloves of peeled garlic

Good sea salt

The best olive oil you have

Toast or grill the bread. Rub with garlic (little or lot or not at all, in fact). Cut the tomatoes in half on the equator and then rub the cut side of the tomato onto the toasted bread pressing as much juice and flesh into the bread as you can. You’ll be left holding the skin and a little pulp. Salt generously and drizzle with oil. The bread may fall part a bit and will get quite soggy—just as it should! Eat immediately, then make another!:)