Something akin to Italian tomato bruschetta where the tomatoes are roughly chopped, this Spanish version finely chops the tomatoes into a fuzzy mush. They are spread on toasted bread and make a fabulous side dish or easy lunch.
1 large, very ripe tomato (not beefsteak), chopped very finely
1 garlic clove, minced
1 tbs. extra-virgin olive oil
3 chunky slices sourdough or other rustic bread, halved
Having chopped the tomato, keep it on the board and add the garlic, mashing them together with a fork. Transfer to a small bowl and add the olive oil. You should have about 1/2 cup. Ideally, leave the mixture to sit for a while.
Toast the bread, spread with the tomato mixture and sprinkle with sea salt flakes.