Pan con Tomate

Toast the bread slices in a dry skillet, on a grill, or in a toaster until nicely golden and crisp.

Cut the tomatoes in half and grate them on a coarse grater or a traditional Spanish ceramic grating plate.

Lightly season the resulting tomato puree with salt and, if desired, a little freshly ground black pepper.

Generously spoon the tomato mixture over the warm toasts.

Drizzle each slice with high-quality extra virgin olive oil.