I first came across these in a tapas bar in Barcelona about 100 years ago. Pa amb tomàquet in Catalan, they are, I suppose, a version of an Italian tomato bruschetta, but instead of having roughly chopped tomatoes tumbled onto the bread, the tomatoes are halved and rubbed onto it or, often pushed through a box grater. Here, however, and with apologies to all Catalans, the tomatoes are finely chopped to a fuzzy mush with which the bread is merely anointed. You want them practically pulverised, so by all means use a box grater as tradition dictates; I prefer to go at the tomatoes with a mezzaluna (a double-handled knife with a half-moon-shaped blade) and then mix them with the oil for ease. So long as you have a good, ripe, flavoursome tomato to start off with, you’ll produce glorious Catalan toasts no matter whether you grate or chop. For US cup measures, use the toggle at the top of the ingredients list.