1 Red heirloom tomato
1 Yellow heirloom tomato
Plenty of fresh basil
Fresh ground pepper
Garlic clove, peeled
Bread; a rustic loaf with a stretchy, hole-y interior and a crisp crust
1. Cut the tomatoes into chunks, tear basil leaves into medium-small pieces (plenty!), and toss with olive oil. Let marinate for a while, and season with salt and pepper. Only use salt about 1/2 hour before using, as it will make the tomatoes release their juices, which you want, but not too much!
2. Heat olive oil in a skillet and fry the bread, or grill or toast it in a hot oven (400 F). Either way, try to get it crunchy on the outside while retaining some softness in the center.
3. Then rub it lightly or heavily, as you wish, with a whole garlic clove (the garlic will disintegrate into the bread since the coarse bread will act like a grater) and drizzle with the best extra-virgin olive oil (ONLY if you haven't fried it) and sprinkle with good sea salt and freshly ground pepper.
4. Spoon tomatoes over bread (you may want to drain the tomatoes in a mesh strainer to reduce the amount of juice). If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.