1-First, prepare your ingredients by washing the 4 large, very ripe tomatoes and making a small cut on the tip, then grating them over the coarse holes of a box grater to get a fresh puree, separating the skin for a smooth texture.

2-Second, brush each of the 10 slices of ciabatta bread with 2 tablespoons of extra virgin olive oil, then toast them under a broiler for about 3 minutes until lightly golden and crispy.

3-Third, halve the 1 clove of garlic and rub it directly onto the warm toasted bread slices to infuse a subtle, pungent flavor that elevates the dish.

4-Fourth, spread the fresh tomato puree generously over each slice, seasoning it simply with salt to taste and optionally adding a splash of lime juice for extra brightness.

5-Fifth, serve the Pan Con Tomate right away to keep the bread from getting soggy, yielding about 10 slices that serve roughly five people at two slices each.