As the heat continues to be oppressive, I look for dishes that require little or no cooking and are easy to prepare. Tapas, those little bites you can find at bars all over Spain, come to mind.

Pan con tomate is summer in a bite. For these tomato toasts, you'll need good-quality extra-virgin olive oil, chewy bread, a couple of ripe beefsteak tomatoes, sea salt and my secret ingredient: white anchovies. I prefer the white anchovy to the saltier canned anchovies. You can find them in the refrigerated section at your gourmet store or well-stocked grocery store. They add just the right complementary touch to the tomato-garlic flavor.

This no-cook app is Seriously Simple to put together. You can broil, toast or grill the bread, depending upon your preference. I love the rustic touch of fresh, aromatic garlic smeared over the crisp toasts. Some recipes call for just the tomato pulp spooned on top of toasted bread. Others like to strain the pulp and use the juice to infuse the bread; then the remaining pulp is spread on top. Some also add seasonings and oil to the tomato pulp. My version of these tasty summer morsels includes a finishing dab of garlic mayonnaise to tie all the flavors together.

These toasts certainly are a good way for using up bread and very ripe tomatoes. I've had fun trying different tomato varieties and using different breads, such as a baguette. I've served these as a snack in the later afternoon and as an opener to a barbecue. They're also lovely with a bowl of chilled soup. A chilled bottle of rose to accompany these toasts is my preference. Remember, this is a template for you to use; feel free to put your own signature on this dish.

Tomato Toasts (Pan Con Tomate)

Serves 8 as an appetizer

1 clove garlic, minced

1/4 cup mayonnaise

1 ciabatta loaf

Extra-virgin olive oil

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