A classic Catalonian tapa, Pan con Tomate is simply crusty bread spread with tomato and garlic.
Over a medium sized mixing bowl, grate the tomatoes until you reach their skins.
Microplane the garlic pods and add into the tomato mixture with 1 tsp. Kosher salt.
Slice bread to ½-1 in thickness and spread onto a rimmed baking sheet.
Broil on high for 3-5 minutes.
Remove from oven and drizzle olive oil on each piece of bread. Spoon desired amount of tomato mixture on each piece of bread and return to oven for another 3 minutes.
Remove from oven and sprinkle with salt. Serve immediately.
You can make the tomato mixture in advance and store in an airtight container in the fridge for up to 5 days.