A simple recipe, perfect for summer, that highlights the beauty of ripe, flavoursome tomatoes.
4 San Marzano or round salad tomatoes
Granchaia Extra Virgin Olive Oil
4 slices of sourdough bread
1 garlic clove, peeled and halved
6 leaves of basil
Chive blossoms, if desired, for garnish
Using a box grater, grate the tomatoes and place in a sieve, leaving to drain off the excess liquid for 3 hours. Scoop the remaining flesh into a bowl and season with salt, pepper and sharp olive oil – our chef recommends our Granchaia olive oil from Tuscany.
Grill the bread and rub with the cut side of the garlic clove to impart some of its flavour to the bread. Top the bread with tomatoes and garnish with freshly chopped or torn basil, and chive blossoms if using. Serve immediately.