Pan con Tomate
Recipe adapted from David Tanis at the New York Times
I know this recipe might seem excessively simple, but if the Spanish eat it nearly every day, you know there has to be something to it! Make sure your bread is a nice crusty loaf. With so few ingredients, you want to make sure they are of top quality (and I know the tomatoes, garlic and basil are :).
4 thick slices of bread, toasted
2 cloves garlic (or more of less, depending on your taste)
2 - 3 tomatoes (depending on size)
Fresh basil leaves, torn
Take your garlic and rub it all over one side of the toasted bread. I sometimes cut the garlic in half first. With a box grater, grate your tomatoes into a rough puree. Scoop a heaping tablespoon of tomato onto your garlic toast and spread it around. Sprinkle generously with sea salt and add the torn basil leaves. If you want to make it more substantial, you could add thin rounds of cucumber from your box, anchovy filets or ham.