Recently, my daughter needed to make tapas for her Spanish class. We were delighted to find this dish from Spain. It is very similar to Italian bruschetta. It always fascinates me to discover regional variations of favorite dishes. This is not nightshade free because it contains tomatoes.

INGREDIENTS:

• 6 vine ripe tomatoes
• 1 loaf of ciabatta or baguette
• 2 medium cloves garlic
• Extra virgin olive oil
• Kosher salt
• Fresh cracked pepper

INSTRUCTIONS:

• Slice and toast the bread.
• Peel the tomatoes by cutting an x on the bottom and blanching in boiling water for 30 seconds. Remove and cool. The skin will peel off. Quarter and remove stems.
• Smash and brown the garlic.
• Combine tomatoes and garlic in the food processor. Add 2 teaspoons of salt and 10 cracks of pepper.
• Quickly pulse to chop to the desired size.
• Strain to remove excess liquid.
• Spoon tomato mixture onto toasted bread and drizzle with olive oil. Salt and pepper to taste.