Pan con Tomate

• 2 whole Vine-ripened Tomatoes
• 1 clove Garlic
• 1/4 loaves Baguette, Split Open
• 2 Tablespoons Olive Oil
• 2 pinches Salt

1. Preheat the oven to broil.
2. Cut the tomatoes and garlic clove in half.
3. Toast the open face baguette pieces in the broiler over low heat until golden brown.
4. Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
5. Squeeze the pulp out of the tomato halves onto the open face baguette pieces, leaving the skins behind.
6. Drizzle with extra virgin olive oil and season with salt.

tomatoes, clove garlic, loaves, olive oil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pan-con-tomate/ (may not work)