Not to make you jealous or anything, but we ate a seriously amazo lunch today, and we thought we’d share it with you. The basis for all bread-shaped tapas dishes, pan con tomate is the kind of thing the Spanish chew while downing a beer, but it works equally well with tea. Cut two chunky slices of bread (we like sourdough, but whatever you’re having yourself). Toast it on either side. While the toast is happening, cut a garlic clove in half and the same with a juicy, overripe tomato. Once the toast is done, rub the cut side of the garlic over the bread, and then squish the inside flesh of the tomato over the bread, until all of the juice and seeds are soaking into the garlic-ky toast. Sprinkle with sea salt and smear all over your face. We draped our tomato bread with Serrano Ham, because we’re like that – but you can crumble some salty cheese or just have it as it is. You won’t be sorry.