Lisa Chodosh
This easy treat is adapted from the traditional Catalan recipe, Pa amb Tomaquet, which translates simply to Bread and Tomato. In Barcelona and the surrounding countryside it is eaten both as a snack and as an accompaniment to meals. It also makes a delicious and portable breakfast. Use the most fresh and fragrant tomatoes you can get your hands on. Never refrigerate tomatoes - it spoils their delicate texture and flavor.
4 slices crusty round country bread, 3/4" thick
1 large clove garlic
1 tomato, very ripe
6 tablespoons extra virgin olive oil
2 teaspoons kosher salt, or to taste
Slice large slices from a round loaf. You can also use a long loaf and cut slices on the diagonal. Toast the bread in your toaster, or for a real treat, toast on an outdoor grill.

Take unpeeled clove of garlic. Place it on a cutting board and lightly smash with the flat side of a large knife. Pull peel from garlic. Rub garlic clove over one side of each toasted bread slice.

Cut the tomato in half. Rub the cut side of the tomato across the garlic-rubbed surface of each bread slice. You should leave a delicious smear of red tomato flesh and juices on each slice.

Drizzle or brush olive oil over each slice. Sprinkle with kosher salt. Serve while still warm.

Serves 4

Lisa Chodosh grew up in Wayland and is now a Manhattan-based restaurant consultant who regularly cooks for crowds. She can be reached at