“Bread with tomato” is as simple as it sounds, a humble Catalonian staple that can be served as a light lunch (maybe topped with anchovies or a slice of jamón), as a summer dinner side or, if you want to break from tradition, topped with a fried egg for breakfast.
Our version pulls in a cast iron skillet for toasting the bread, which is a step that you should pay special attention to: Heat a generous amount of olive oil in the skillet and get it pretty hot before adding the bread. Then treat it like a steak: You want to get the top of the bread crispy and well browned, but leave the interior soft and tender.
The most traditional pan con tomate recipes would have you simply rub the cut side of a tomato over the bread. We like a little more tomate on our pan, however, so we coarsely grate the tomatoes and flavor them with the sharp heat of raw garlic and a splash of sherry vinegar.