Pan tomaca

Preheat a grill pan, broiler, or toaster to medium-high heat. Slice the French bread in half lengthwise or cut into individual thick slices about 1 inch wide.

Place the bread slices cut-side down on the grill pan or under the broiler. Toast until golden and lightly charred at the edges, with a crisp exterior but still slightly soft interior.

While the bread is still warm, rub the cut side vigorously with a halved ripe tomato, pressing firmly so that the tomato pulp and juice are absorbed into the bread. Discard the tomato skin once only the skin remains.

Drizzle a generous amount of extra-virgin olive oil evenly over the tomato-rubbed surface of each slice. Do not be sparing, as the olive oil is a defining element of the dish.

Sprinkle flaky or coarse sea salt over the top of each slice to taste. Serve immediately while the bread is still warm for the best texture and flavor.