The Memory Dish - Pan Con Tomate recipe, inspired by SpainFriday, 11 April 2014
2. Grate your tomatoes. It sounds a little weird, but it will leave you with all of the pulp, and none of the skin.
3. When you're done, push it quickly through a sieve to get the watery juice out, without losing too much of the pulp.
4. Cut a garlic clove in half, peel and rub on your toasted bread. I was a little heavy handed with this, because I love garlic. I practically grated it on, because I didn't trust that rubbing it would release a big enough hit. But it did! So if you're wary of raw garlic, be gentle.
5. Drizzle with olive oil.
6. Spoon on your tomato mush, and finish with a good sprinkling of salt and some herbs, if desired. To be honest, they're not really necessary, and not very traditional. But they make a better picture!