Use a box grater to grate tomatoes into a large mixing bowl. This creates that perfect silky texture that soaks into the bread.
Generously add sea salt and organic extra virgin olive oil to the grated tomatoes. Let them sit for a moment to marry the flavours.
Drizzle sourdough slices with more olive oil and grill or pan-toast until toasted and golden.
Rub the grilled sourdough all over with the garlic clove (sliced in half vertically) while the bread is still hot.
Spoon the tomato mixture over the toast. Finish with a little more salt, black pepper, and finely chopped chives.
Add a final drizzle of extra virgin olive oil, cut the toasts, and eat immediately while the contrast of hot bread and cool tomato is at its peak.
Cook it hands-free.
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