Pa amb tomaquet

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• crusty country bread 4 slices
• extra-virgin olive oil 2 tbsp
• large ripe tomatoes 2
• salt 0.33 tsp
• large garlic clove 1
• extra-virgin olive oil

1. 1

   Heat extra-virgin olive oil over medium heat in a heavy-based pan . Fry crusty country bread until golden on both sides, 2 minutes per side. Work in two batches if needed, adding another extra-virgin olive oil for the second batch. Alternatively, grill or toast the bread until golden, then drizzle with a little oil.
2. 2

   Meanwhile, cut large ripe tomatoes in half and finely grate the flesh cut-side-first into a shallow bowl, discarding the skin. If the pulp is very watery, strain some juice through a fine sieve (it's delicious to drink). Return pulp to the bowl, season with salt , and stir.
3. 3

   Peel and halve large garlic clove . Rub generously over the warm toasted bread, especially the edges and crispy bits, until almost no garlic remains.
4. 4

   To serve, place the garlic-rubbed bread, grated tomato, and a bottle of good extra-virgin olive oil on the table and let guests assemble, or spread grated tomato over each slice, drizzle generously with olive oil, and eat immediately.