Using the largest holes on a box grater, grate your tomatoes into a large, fine mesh strainer. Place the strainer over a similar-sized pot, to catch all the liquid that falls through.

Push the excess juice out of your tomato pulp, through the strainer. You are looking to push as much liquid as you can out of the pulp. Transfer your tomato pulp to a mixing bowl, and start to reduce your tomato juice over medium heat. Stir semi-often, until the juice has reduced to the consistency of a tomato sauce. Remove from the heat, and let cool off to the side. You will likely be left with more tomato “reduction” than you need for your pan con tomate, so you can keep any excess in your fridge to use as tomato paste/purée in another recipe.

Once your tomato reduction has cooled, add 2-3 tablespoons to your tomato pulp. Stir to combine. You can also add a few dashes of sherry vinegar, a generous drizzle of olive oil, and a pinch of fine sea salt to taste. Mix everything, and adjust the seasoning to your liking. For extra richness, add more olive oil… and for extra brightness/acidity, add more vinegar.

Slice your sourdough into three thick slices (a little under an inch thick). Drizzle them generously with olive oil, and toast them over medium-high heat in either a pan, or on the grill. You are looking for them to be quite heavily toasted. Immediately rub one side of each toast with a peeled garlic clove while still warm.

Serve each slice of toast with a generous spoonful of your tomato mix, evenly spread. Finish each toast with a pinch of flaky salt, and another drizzle of olive oil. You can also finish with some freshly chopped chives (optional). Serve immediately and enjoy!