Ingredients
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4 red tomatoes, large, best quality available
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1/4 cup Spanish extra virgin olive oil
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1/2 teaspoon flaky sea salt
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2 cloves garlic, peeled
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1 baguette, sliced
Directions
- Slice tomatoes in half, trim the stems and, working over a bowl, carefully grate each on the large holes of a box grater from the cut side all the way to the skin. Discard skins or do what I do and sprinkle them with flaky salt and eat as a “chef’s treat”.
- Add olive oil and sea salt to tomato sauce and stir to combine. Leave at room temperature while you prep the bread.
- For the bread, lightly grill on just one side over medium heat on a BBQ or grill pan. Alternatively, bake directly on the rack of a 375°F oven for about five minutes until lightly toasted. While still warm, rub each slice of bread with the garlic cloves so that they become fragrant.
- To serve, I like to set up a platter piled high with bread slices and a bowl of the tomato purée with a spoon and invite people to dress their own as they wish. For extra flair, decant the olive oil into a beautiful bottle with a thin pouring spout and place it next to the platter along with some extra flaky sea salt in case anyone wants a little more. Enjoy!