2 Large brandywine or beefsteak tomatoes
4 cloves of Fresh garlic
0.5 Sourdough boule Loaf (or similar)
0.4 ft oz Olive oil
1 tsp Kosher salt
1 tsp Black pepper
Blanche and peel the tomatoes and grate into a pulp using a box grater
Cut the bread into thin slices and toast in the oven.
Mince the garlic into a fine paste and spread on the toasted bread.
Layer some of the tomato pulp on top and drizzle with olive oil.
Garnish as needed