Garlic Confit Pan con Tomate

Place a small saucepan over low heat and add the 3 tbsp olive oil, allowing it to warm gently (about 194°F / 200°F).

Add the whole garlic cloves and a pinch of salt to the oil; stir to coat and cook slowly, stirring occasionally, until the cloves are soft, lightly golden, and fragrant, about 10 minutes.

Remove the pan from the heat and transfer the softened garlic to a small bowl; set aside to cool slightly while you finish the tomatoes.

Increase the heat to medium‑low and add the sliced tomatoes to the same pan, spreading them out in an even layer.

Cook the tomatoes, stirring gently, until they soften, break down, and release their juices, about 5 minutes; season with a little extra salt if desired.

While the tomatoes are cooking, toast the bread slices in a separate skillet or toaster until golden and crisp, about 2‑3 minutes per side.

When the tomato mixture is ready, spoon it evenly over each slice of toasted bread, spreading it to the edges.

Top each toast with a few pieces of the softened garlic confit, distributing the cloves evenly.

Drizzle a small amount of the remaining garlic‑infused olive oil over the assembled toasts for extra shine and flavor.

Serve the pan con tomate immediately while the bread is still warm, optionally garnishing with a fresh herb such as parsley or basil.