Pan con Tomate with Jamon Serrano

Pa amb tomaquet, as it is called in Barcelona, uses so few ingredients that each one has to be good. Grating ripe tomatoes on a box grater gives you pulp with no skins in seconds, and a bowl of it at the table lets everyone build their own. Toast the bread until the outside crunches but the middle stays chewy, then rub it with garlic only once or twice; the rough crust acts like a grater. Take the jamon out 15 minutes early so the fat turns glossy and sweet.