Pan Con Tomate

This is lovely with brunch or as a starter. It's adapted from the Serious Eats website.

Ingredients:

2 large, ripe beef tomatoes

Kosher salt

a few slices of ciabatta or sourdough

Extra-virgin olive oil

2 medium cloves garlic, split in half

Flaky sea salt, such as Maldon

Method:

Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.

Place the bread on a chopping board and drizzle with Olive oil and then grill until toasted.

Remove bread from under the grill and rub with the split garlic cloves. Spoon the tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.