Equipment
Ingredients
Base
- 200 g rustic sourdough bread, sliced 2 centimeters thick
Toppings
- garlic, peeled and halved
- ripe vine tomatoes, halved horizontally
- 30 ml extra virgin olive oil
- 2 g flaky sea salt
Nutrition (per serving)
Method
Using a serrated knife, slice the bread into thick, even slices.
Toast the bread slices in a dry skillet over medium-high heat, or in a toaster, until the surface is deeply golden brown and very rigid. This firm, abrasive surface is essential for grating the tomato.
While the bread is still warm, take the halved garlic clove and rub the cut side lightly over the rough surface of the toast. A gentle swipe is enough to impart flavor without overpowering the dish.
Take a tomato half and press the cut side directly onto the toast. Rub vigorously back and forth so the rough bread acts like a grater, catching all the juice and pulp. Continue until only the empty tomato skin remains in your hand. Discard the skin.
Drizzle the extra virgin olive oil generously over the tomato-soaked bread.
Sprinkle the flaky sea salt evenly across the surface. Serve immediately before the bread loses its crunch.
Chef's Notes
- The texture of the bread acts as a natural grater for the tomato, which is why achieving a rigid, heavily toasted surface is the most critical step of this recipe.
- Because this recipe relies on only a few ingredients, the quality of the extra virgin olive oil is paramount. Choose a grassy, fruity, and peppery oil for the best results.
- If you find yourself with out-of-season or overly firm tomatoes, the box grater method is a highly acceptable alternative used by many Spanish home cooks.
- Do not store tomatoes in the refrigerator, as cold temperatures permanently destroy the enzymes responsible for their sweet, complex flavors.
