For ➍4 slices sour dough bread (or similar)
2 cloves of garlic, peeled & halved
extra virgin olive oil
4 very ripe vine tomatoes
Slice the bread 1 cm thick and toast or grill until golden.
Rub one side of each bread slice with the garlic halves.
Slice the tomatoes in half. Squeeze the pulp over the bread slices while discarding the skins.
Sprinkle a bit of sea salt and season with freshly ground black pepper.
Drizzle with olive oil.
Serve immediately as the tomato pulp makes the bread soggy.
*Or cut the tomatoes in 2, grate them over a bowl. Add salt and oil. Put it on a table with the bread, and let people spread the tomato when they want the bread.
Serve with a tortilla, or some good Spanish ham or tuna. Or with fish like Catalan monk fish.
