Pan Con Tomate

This time of year, you may have a leftover piece of a juicy, fresh, beautiful tomato lying around.  What to do with it?

In Barcelona, we had a traditional tapa called pan con tomate. (This picture is from a tapas restaurant from a trip a few weeks ago).  A country bread is sliced and broiled (or grilled) until toasty.  While hot, they slice a garlic clove in half and rub the bread with the clove, imparting a nice garlicy flavor to the bread.  Take your halved small tomato and rub the cut side onto the bread until the tomato is basically mutilated on the toast. Drizzle with olive oil and a few pinches of sea salt and you've got an easy and tasty way to use a leftover juicy tomato.