Cut the tomatoes in two and grate the meat of the tomatoes with a cheese grater into a mixing bowl. Use only the meat of the tomato in this recipe; save the skins for a future project.
Peel the garlic cloves and microplane them into the mixture with the tomato. Add 2 ounces of olive oil to the mixture and stir to combine.
Season liberally with salt. The key is to balance the acid of the tomato with the right amount of salt. Chef Montaño finds that the fat of the olive oil, the heat of the garlic and the salt/acid balance of the tomato can create an addictive combination. Let the mixture sit and marinate while you prepare the toast.
Turn on the griddle or sauté pan to medium heat. Once hot, add the olive oil and bread to the pan. You should have enough olive oil to fully coat the bread. Once the bread is golden brown, flip with a spatula, and add more olive oil to begin toasting the other side. Once the bread is toasted, remove from heat and drain on a paper towel–lined sheet tray or plate.
Spoon the tomato mixture on top of the toast in a thick layer, season with more olive oil and fleur de sel. Gently mound jamón ibérico on top. Line up the pan con tomate on a platter and serve.