Pan Con Tomate, My Way

For the bread:

• 6 thick slices rustic bread, such as country loaf or sourdough
• 3 tablespoons melted butter + 3 tablespoons extra virgin olive oil
• 1 large garlic clove

For the tomatoes:

• 4 very ripe heirloom tomatoes
• 1/4 cup extra virgin olive oil
• kosher salt to taste

For serving:

• Handful fresh basil
• Flaky salt

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Grill the bread (or skip this step and just toast it)

1. Preheat grill or grill-pan to medium high.
2. In small bowl, combine melted butter and olive oil. Brush both sides of each slice of bread with butter and olive oil mixture.
3. Using tongs, arrange bread over grill grates or grill pan and let sit for 1-3 minutes, flipping once there are char marks. Repeat on other side and remove from heat when done.

Rub garlic on bread

1. Slice tip off top of garlic clove and while bread is still warm, rub sliced garlic clove on top side of each piece of bread.

Make the grated tomato sauce

1. On a box grater, grate tomatoes into large bowl, discarding skins. Stir in olive oil and season generously with kosher salt.
2. Taste and adjust, seasoning again with kosher salt if it needs an extra punch of flavor.

Finish + serve

1. Cut each slice of toast in half at an angle to create 6 smaller portions, or keep as is for 3 larger tartines, and arrange on serving platter.
2. Spoon few spoonfuls of tomato mixture over each slice. Depending on the size of the tomatoes used, you may have extra raw tomato sauce - store any leftover sauce in an airtight jar in the fridge.
3. Tear fresh basil and scatter over toasts, sprinkle all with flaky salt, and enjoy.

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