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Cut the tomatoes in half and grate them over a bowl using a box grater. This will extract the pulp and separate it from the skin. Discard the skin.
Season the tomato pulp to taste with a generous pinch of sea salt.
Slice the loaf of bread in half horizontally and cut it into 2-inch pieces. Place the pieces of bread on a baking sheet and brush them with olive oil.
Place the baking sheet under the broiler for 2-3 minutes until the bread is toasted and lightly charred on the edges.
Rub the cut garlic cloves over the surface of the bread.
Spoon the tomato pulp on top of the bread.
Drizzle olive oil on top and sprinkle with flaky sea salt.
Serve Pan con Tomate alone or with Spanish Garlic Shrimp.