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