Ingredients
| 2-3 medium tomatoes, firm, but ripe | |
| extra virgin olive oil | |
| 4 x 2.5cm-thick slices sourdough bread | |
| 10g black garlic, thinly sliced |
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Instructions
| 1. | Heat a barbecue with a flat plate, or a heavy cast-iron frying pan, to very hot. |
| 2. | Cut the tomatoes in half, drizzle with a little oil and sprinkle with salt. |
| 3. | Place cut-side down on the hot plate and cook, without moving at all, for about 5 minutes to get nice and charred. If you move them, take them off completely as they will collapse if you keep cooking them. Set aside. |
| 4. | Drizzle both sides of the bread with olive oil. |
| 5. | Toast the bread on the barbecue (or under the grill) until nicely charred. |
| 6. | Take a half a tomato and rub the cut, blackened side onto the bread, squishing it in well. |
| 7. | Repeat with remaining bread and tomatoes. |
| 8. | Scatter with black garlic and flaky salt. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean