Pa amb tomaquet

Toast the bread nice and dark, lightly charred, in a toaster oven (setting 7).

Rub a peeled garlic clove over the surface, using the toast like a rasp.

Halve a ripe tomato across its equator so the chambers open, and rub it on the bread (the traditional Catalan way).

Grate more tomato on a box grater, the skin acting as a guard, and pile the pulp on top with a bench scraper.

Finish with a healthy drizzle of good olive oil and big flaky sea salt.