Toast or grill the bread slices, and then rub each of them with slices of garlic cloves.

Traditionally, the tomatoes are rubbed into the bread. If using this method, cut the tomatoes in half and rub the tomato flesh into the bread until most of the tomato flesh is on the bread and you’re left with just the tomato skin.
However, we prefer the method of grating the tomatoes and then spooning the contents over the bread. If using this method, cut the tomatoes in half and grate them using a box grater on the side with the large shredding holes.
Discard the tomato skins. And then spoon the tomatoes over the bread.

Sprinkle some finishing salt on the tomato bread.

We finished our pan con tomate with a drizzle of olive oil, and then served as part of a Spanish-inspired tapas spread.