A Catalan Treat for Your Barbecue
Pa amb tomaquet (literally, bread with tomato)
one loaf of crusty bread (I love a good sourdough), cut into 1" thick slices
ripe, juicy tomatoes, halved
minced garlic cloves to taste
Combine olive oil, salt, pepper, minced garlic. Brush on one side of bread with a basting brush.
Put bread, basted side down, over hot coals and cook just long enough to toast. While that's happening, baste other side of bread. When you flip the bread, it's just right if there are a few black spots, but not all of it should be burnt. (This may require your using a water spray or putting on the lid, since the olive oil is flammable.)
When both sides are done, put bread on a platter and smoosh the tomato halves across it—you want to get lots of tomato pulp on the toast.
That's it. Oh yeah, one more thing: Call Dr. Atkins and tell him to buzz off.