This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.
- Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
- To serve place a clove of garlic and a couple of rounds of toast on each plate.
- Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.