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
1. Blanche and peel the tomatoes and grate into a pulp using a box grater
2. Cut the bread into thin slices and toast in the oven.
3. Mince the garlic into a fine paste and spread on the toasted bread.
4. Layer some of the tomato pulp on top and drizzle with olive oil.
5. Garnish as needed