Pan Con Tomate - Formentera

The first time I experienced Pan Con Tomate was on a beach somewhere in Spain in my twenties. A set up of bread, tomatoes, garlic and olive oil and a man who, with routine ease, rubbed the toasted bread with garlic, layered on grated fresh tomato and drizzled liberally with olive oil (note: emphasis on liberally). I thought it quite bizarre, with the experience being early on in my days of travel, but once I crunched into the crisp, fresh bread, and tasted the sweetness of the tomatoes, it was love at first bite.
~ Foodie memories from Neil Roake

SERVES 8

4 large, ripe beefsteak tomatoes
Kosher salt
1 medium loaf ciabatta, cut into 8 slices
Extra-virgin olive oil, divided
2 medium cloves garlic, split in half
Flaky sea salt (good quality!)

Tomate: Slice the tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of the 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. Season tomato pulp with kosher salt to taste.

Pan: Chargrill the bread in a hot griddle pan until smoky char lines appear, 2 to 3 minutes. Rub with the split garlic cloves.

Serve: Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt. Serve immediately.

Adapted from: https://www.seriouseats.com/pan-con-tomate-toma- to-bread-spanish-recipe