- 500 g plum tomatoes
- 2 cloves garlic
- 12 leaves basil
- 7 extra virgin olive oil
- 1 chilli
- 8 slices sourdough bread
Toast the bread. Chop up a small bunch of parsley, a sprig of thyme and a little chilli. Chop the tomatoes into small cubes and add them to the herbs.
Add a smashed, peeled garlic cube, the basil leaves ripped up, a little salt and pepper and 5 tbsp of olive oil. You can leave this mixture for 20-30 minutes to infuse if you like.
When you are ready to serve, lay about 8 slices of the toasted sourdough bread on a plate. Rub each slide with the remaining garlic, pour over the tomato mixture and top with a drizzle of oil.