Toast the open face baguette pieces in the broiler under low heat until golden brown.
Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
Squeeze the pulp out of the tomato halves, leaving the skins behind. Squeeze it well so it's smashed into a paste. Allow the tomato flesh to drain in a seive for several minutes to remove some of the juices.
Spoon the tomato paste onto the baguette pieces. Drizzle with extra virgin olive oil and season with salt.
Notes
I like to top the Pan Con Tomate with thin slices of Manchego cheese, but it's more traditional without.