Begin by preheating your oven to 375°F (190°C). Arrange the bread slices on a baking sheet. Toast them in the oven for about 5-7 minutes, or until they become golden and lightly crisped. This step ensures the bread will hold the tomato mixture without becoming soggy.

While the bread is toasting, prepare the garlic. Peel the garlic cloves, leaving them whole. Set them aside. This garlic will be rubbed directly on the toasted bread for a subtle infusion of flavour without overpowering the tomatoes.

Take the tomatoes and cut them in half horizontally. Squeeze each half gently over a bowl to discard excess juice and seeds. This keeps the bread from becoming too moist and ensures a balanced flavour.

Once the bread is toasted, remove it from the oven and immediately rub each slice with the garlic clove. Apply gentle pressure to allow the garlic to release its aroma and flavour into the bread. For a stronger garlic flavour, rub longer.

With the bread still warm, rub the cut side of the tomato directly onto each slice, squeezing lightly as you go. Use the entire surface of the tomato to cover the bread with an even layer of tomato pulp.

Drizzle a generous amount of extra virgin olive oil over each slice. High-quality olive oil adds richness to the tomato’s natural sweetness and enhances the dish’s authentic taste.

Sprinkle a pinch of sea salt over each slice, adjusting to taste. Sea salt brings out the full flavour of the tomatoes and adds a pleasant texture to each bite.

Serve the Pa amb Tomàquet immediately, ideally with sides such as Spanish olives or cured meats for a more complete experience. This simple yet flavourful dish embodies the essence of Catalan cuisine; fresh, vibrant, and made to savour.