Very ripe tomatoes
Clove of garlic pressed through garlic press
4-5 tbs extra virgin olive oil
Salt and Pepper
Slices of lightly toasted unsalted touscan bread
Cut the tomatoes in very small cubes and dress with salt, a little pepper, garlic (i’ve become vampire proof since i first started using garlic paste) and origano. Leave a few hours for the ingredients to amalgamate well. Toast the slice of bread, dampen the top with a little of the juice which will have formed in the tomato mixture. Spoon an abundance of the tomatoes onto the toast and dress with basil and oil (it’s an exellent idea to always have some made up as it goes well with so many dishes). Buon Appetito.