Make 4-6 servings
2 best-quality, large, very ripe tomatoes from the backyard or farmer market
1 large garlic clove
1/2-1 teaspoon kosher or malton salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
1-2 tablespoons sherry vinegar or white balsamic vinegar
A loaf of crusty bread (regular, french baguette, etc. ) cut into thick slices (1/2 in.) at an angle
Malton salt for taste
Cut tomato into halves, no need to remove the seed unless you do not like them. Put a box grater in a bowl or plate. Grate tomato on the coarse side, discard the skin. Grate the garlic with micro grate or finely mince them. Mix tomato, garlic, 1/2 tsp salt, 1 Tbs vinegar, and oil together. Taste and add more salt or vinegar if needed. The vinegar is used to balance the sweetness and flavor of tomato.
Toast bread until golden brown or crunchy as you preferred, remove from heat.
Spoon 1 heap tablespoon tomato or more on the bread depend on the size of bread. Drizzle with olive oil and sprinkle some flaky salt to taste.
It can be eaten by itself or with thinly sliced Spanish ham, chorizo, cheese (Manchego)