Pan tomaca is a sandwich style tapa from Catalonia which is enjoyed all over Spain. It means bread with tomato. It is lightly toasted bread, rubbed with garlic, then fresh tomato and sprinkled with olive oil and salt and served with slices of cured ham. It is frequently offered for breakfast and would be an easy item to fix in the kitchen of an albergue.
ripe tomatoes
garlic clove (optional)
bread (baguette or other hard crusted bread, not sliced sandwich bread)
thinly sliced cured ham (jamon serrano)
olive oil
salt
If doing this at home, one would peel and seed the tomatoes and process them in a blender with a small amount of olive oil. Under the conditions in a refugio, slice the tomatoes in half and use a cheese grater to grate the tomato into a small bowl, from the inside, avoiding scraping your fingers or getting too much skin in the mixture.
Cut the bread into appropriately sized portions and toast them very lightly.
Optionally peel the garlic clove and gently rub it over one side of the toasted bread. Be careful or the garlic with be overwhelming.
Spread the mixture on one surface and sprinkle with olive oil. Place a slice of cured ham on top and enjoy.