Spanish tomato bread

...if you have arrived at this post via the 'rice-stuffed tomatoes' post, then great!

Spooned out liquid and pulp from large tomatoes
Extra virgin olive oil
Salt
Pepper
Bread
Garlic clove
Ham (optional)

Either place the liquid and pulp from the tomatoes in a food processor and pulse a few times, or fish the pulp from the liquid with a slotted spoon and chop it roughly on a board.

Following either option add some olive oil, salt and pepper to the mixture.

Toast the bread well.  Cut the garlic clove in half and rub one side of the bread with the cut surface.  Pour some olive oil on the bread, then spoon over the tomato mixture.

Top with a slice of cured ham (optional).