Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!