Use the sauce the same day that you make it. Refrigerate but bring to room temperature before serving. Thick slabs of country-style bread are toasted over a wood fire until lightly golden. Then tomato halves are smeared all over the toast, leaving the seeds, juice, and pulp, and the bread is rubbed with garlic and fruity Spanish olive oil. As an optional garnish, thin slices of Manchego cheese can be added.
Manchego cheese is a sheep's milk cheese available in many well-stocked cheese shops.
Also Spanish olives, anchovies, or Spanish ham or prosciutto make a nice garnish. In a mortar and pestle, mash the garlic with a pinch of salt. Mix in the oil. Broil or grill the bread until golden brown. Cup a tomato half in your palm, rub both sides of one toast with the tomato, squeezing slightly as you go to leave the pulp, seeds, and juice.