This is not bruschetta. In Spain's Catalonia, pan con tomate is one of the most popular local foods. A simple garlic rub, then followed up with a rub of the ripest tomatoes, drizzles of the freshest Spanish extra virgin olive oil on toasted bread. Simple perfection. 

4 medium-sized tomatoes, cut in half, horizontally
Extra virgin olive oil
1 clove of garlic (peeled and halved) or 1 tbsp Garlic olive oil
Kosher salt to taste
½ teaspoon sugar to sweeten not quite ripe tomatoes (a great tip)

Loaf of rustic bread sliced in one-inch pieces
1 tbsp Spanish Serrano Honey Vinegar for drizzle 

Heat oven to 250 degrees. On a baking sheet, arrange the bread slices, drizzle with olive oil and toast for 5 to 10 minutes, flipping half way through. Grate the tomato halves discarding skins. Set aside in a bowl and add 1 tbsp olive oil, and sugar if necessary. Rub the garlic cloves on the toasted bread. Carefully spoon tomato mixture onto the toast and top with another drizzle of extra virgin olive oil (and a sprinkle of crunchy sea salt). We also recommend a drizzle of Serrano Honey vinegar for a spicy, sweet bit of heat.

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