Equipment
- Box grater
Ingredients
- 250 g crusty bread, such as ciabatta, sourdough or baguette Cut into slices, approx. 1cm thick
- 400 g ripe fresh tomatoes
- 1 clove garlic
- extra virgin olive oil
- salt
Instructions
- Grate the tomatoes.Halve the tomatoes across their middle. Grate the cut sides over the coarse holes of a box grater into a bowl. Discard the remaining skins and any hard stem pieces.
- Drain if needed.If the pulp is very watery, place it in a fine sieve over a bowl for 1–2 minutes to let excess thin liquid drain away. Do not press the pulp dry.
- Season the tomato.Stir 1 tablespoon of the olive oil and the salt into the tomato pulp. Taste and adjust the salt if needed
- Toast the bread.Toast the bread until the surface is golden and crisp, working in batches as needed. Alternatively, toast in a grill pan over medium-high heat, turning once the first side is golden.
- Rub with garlic. While the toast is warm, gently rub one side of each piece with the cut garlic clove.
- Serve on a platter.Serve the garlic rubbed toasted bread, bowl of tomato pulp, and extra virgin olive oil on a platter along with sardines, anchovies and fresh basil for everyone to construct their own