Pan Con Tomate
1 baguette or ciabatta loaf, not too tall
4 ripe roma, heirloom, or hothouse tomatoes
Big clove raw garlic
Cut baguette or loaf lengthwise and toast on rack 375 degrees until toasted and crisp. In meantime, grate washed tomatoes on box grater from bottoms into Tupperware or bowl. In bowl, add olive oil. When bread comes out and is warm, rub raw garlic on inside and edges. Top with tomato mixture and sprinkles of Maldon salt. Slice and serve.