Pan Con Tomato
1 large loaf of crusty peasant bread
2 very ripe tomatoes
Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
Drizzle 1 side of bread slices generously with olive oil.
Cut a very ripe tomato in half. Rub it over the
toasted bread, squeezing gently and leaving juice and pulp.
Sprinkle generously with garlic salt.
Reheat gently under broiler and serve.