- 3 ripe Israeli tomatoes
- Maldon salt, to taste
- 1 loaf ciabatta, sliced into 8 pieces
- 2 T extra virgin olive oil
- 2 garlic cloves, halved
1. Halve the tomatoes and grate the cut sides. Discard the skins. Season with salt.
2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.
3. Rub the bread with the garlic, spoon over the tomato, drizzle with olive oil and sprinkle with salt.
Cook’s note: This is a typical breakfast in Spain.