This is a Catalan recipe:

Spanish Tomato Toast
This simple but delightful combination of toasted bread and tomatoes is a classic Catalan tapa served before the meal in nearly every restaurant in Barcelona and the surrounding region of northeastern Spain.

8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
4 cloves garlic, peeled and cut in half
4 small ripe red tomatoes, cut in half*
Cruet of extra-virgin olive oil
Small bowl of coarse salt or sea salt

*For the best flavor, use vine-ripe tomatoes, preferably home grown ones. If not available, coarse home-made tomato sauce may be substituted or a good-quality canned tomatoes (ideally the pear-shaped ones), well-drained of their packing juices.

Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven. Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato (cut side) over the bread, pressing firmly to push the pylp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp. Drizzle olive oil over the bread and tomatoes; sprinkle with salt. Serve immediately. There are two ways to serve tomato bread: The first is for the cook to do the rubbing and drizzling. The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun. Makes 8 servings.