It was a strange revelation that my preparation of pan con tomate was closer to a bruschetta. It prompted me to try something more authentic. So I crushed tomatoes, discarding the flesh. I added lots of AOVE (picual). Also a bruised clove of garlic left to infuse for 15 mins. White Bertinet sourdough grilled on a hot griddle. Sea salt sprinkled on top.
The tomato flesh went into the freezer.
