Pan con Tomate is a classic simple Spanish tapa originating from the Catalonia region of Spain. Its name translates simply into “bread with tomato” and it is one of my favorite things to make in the summer with our homegrown tomatoes and We ate it almost everyday when we were just in Spain. This tomato bread is a perfect example of turning a few humbling ingredients into something that is far better than the sum of its parts. Which is exactly why we found it in every tapas bar that we visited in Spain. I use a box grater to shred my tomatoes (just cut the tomatoes in half….no need to peel) into a bowl and then season with a pinch of kosher or flaky salt. Some people like to rub the tomato right onto the bread, but I prefer grating them tomato to ensure more on each slice. I toast or grill crusty bread (I used ciabatta), rub a peeled clove of garlic on the surface of the bread and then heap the tomato mixture on top. I finish with a generous glug of extra virgin olive oil and a pinc...