This is less a recipe than a ritual. When the heirlooms are at their peak in late July, we make this for lunch most days.
What you need
- Two thick slices of sourdough
- Three ripe heirloom tomatoes, halved
- One clove of garlic, olive oil, flaky salt
Method
Broil the tomato halves cut-side up until the edges char, about eight minutes. Toast the bread hard, scrape it with the raw garlic clove, and pile the tomatoes on. Oil, salt, done.