Slice the bread and drizzle with a little oil. Heat a heavy-bottomed sauté pan and toast the bread until crisp and lightly golden.

Cut the tomatoes in half and remove some of the seeds with a spoon. Grate the tomatoes into a bowl. The box grater should stop the majority of the skin going into the bowl. Stir.

Rub the garlic onto the prepared warm bread then spoon on the tomato pulp. Drizzle with a little extra olive oil and sprinkle with salt. Add pepper if required.

This bit is possibly the most difficult, you have to leave the warm bread for a couple of minutes to allow the tomato juice to soak in, but don’t leave it too long or the dish will become soggy.