Ingredients:

  • 4 thick slices (1 inch / 2.5 cm) Sourdough or rustic ciabatta
  • 2 large (approx. 8 oz / 225g) ripe Roma or vine tomatoes
  • 1 clove (3g) garlic, peeled and halved
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) flaky sea salt

Instructions:

  1. Grate the halved tomatoes using the coarse side of the box grater into a sieve placed over a bowl, then discard the remaining skins.
  2. Transfer the pulp to a bowl and stir in 1 tablespoon of olive oil and a pinch of salt; let sit for 5 minutes to allow flavors to meld.
  3. Toast the bread slices until they are mahogany-colored and rigid to the touch, using a toaster or cast-iron grill pan.
  4. While the bread is steaming hot, rub the cut side of the garlic clove across the surface of the toast using a firm, circular motion.
  5. Spoon a generous amount of the tomato pulp over the garlic-infused bread, spreading it to the edges.
  6. Finish with a final drizzle of olive oil and a sprinkle of flaky sea salt.