I think you are right Mark, it is another way of saying pan con tomate (a bit like garlic bread). I attach a recipe. For the menu you could call it Mediterranean tomato bread for example.

1. The bread. It’s true that you can make it with any type of bread, but if you’re looking for the original, most authentic and traditional, choose a rustic sourdough loaf called pan de payés. And…more importantly, it’s got to be toasted.

2. Salt. Sprinkle it on the bread, to taste, before the tomato. The salt will spread more easily as you rub the tomato over the slice of bread.

3. Tomato. It’s very important to use tomatoes on the vine or hanging tomatoes. The latter have lost their acidity and the water from the pulp and have a much more intense flavour. Cut the tomato in half across the middle and rub it on the bread. You’ll see that once you’ve finished you’ll be left with just the skin and the bread will be nice and moist.

4. Olive oil. The finishing touch. It has to be extra-virgin olive oil. You can choose the variety (arbequina, picual, picuda…) and intensity according to the flavours and foods you’re going to serve with the pan con tomate.