Cut the baguette or ciabatta open the long way.

Grill or toast your bread until it is fairly crunchy.

Rub the cut side of the bread with the peeled garlic clove immediately after toasting if you want it garlicky.

For the traditional Catalonian method: Rub your tomato over the toasted bread surface to your desired level of tomato application, leaving the skins behind. Drizzle generously with olive oil and sprinkle with salt. Cut into sections.

For a method good for a crowd: Rub the cut side of your tomatoes over the large holes of a box grater set in a wide, shallow bowl. Grate only the flesh, leaving the skin behind. Generously season the tomato mixture with olive oil and salt. Spoon it onto your toasted or grilled bread. Cut into sections.

Serve plain, or with jamon, anchovies, chorizo, or as a side to any tapa or salad.