Seasons Olive Oil Recipe: Pan con Tomate

Toast the bread until golden brown, about 3-5 minutes.

Cut the garlic clove in half and rub the cut side on the toasted bread.

Slice the ripe tomatoes in half and grate them into a bowl, discarding the skins.

Add salt and pepper to the grated tomatoes, mixing well.

Drizzle extra virgin olive oil over the toasted bread.

Spread the grated tomato mixture generously over the bread.

Sprinkle fresh basil leaves on top.

Drizzle with a little red wine vinegar for added flavor.

Serve immediately while the bread is still warm.

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