Pan con tomate translates as bread with tomato, and that’s basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.