Pan Con Tomate

Ingredientai

1 baguette or ciabatta loaf, not too tall

4 ripe roma, or 2 heirloom, or hothouse tomatoes

Big clove raw garlic

Olive oil

Maldon salt

Nurodymai

Cut baguette or loaf lengthwise and toast on rack 375 degrees until toasted and crisp. In meantime, grate washed tomatoes on box grater from bottoms into Tupperware or bowl. In bowl, add olive oil. When bread comes out and is warm, rub raw garlic on inside and edges. Top with tomato mixture and sprinkles of Maldon salt. Slice and serve.