2 large ripe tomatoes
1-2 teaspoons sherry vinegar (I used Romula)
sea salt and ground pepper
extra virgin olive oil (use the best you have)
8 slices sourdough bread
2 cloves garlic, peeled
Grate the tomatoes on the large holes of a box grater into a shallow bowl, discarding the skin left at the end. Drain off the excess liquid. Stir in the vinegar to taste and season generously with salt and pepper. Pour 2 tablespoons of olive oil, over and round the tomatoes.
Grill or toast the bread then rub both sides with the clove of garlic.
Generously spoon the tomato onto the grilled bread. Serve as is or add your chosen topping and eat immediately. Makes 8 toasts
Topping suggestions: Hard or soft cheese, cured meats such as prosciutto or salami, soft-boiled eggs, tinned fish or anchovies.