Garlic (1 clove)
over the small holes of a box grater into a bowl.
Tomatoes (2 lb)
in halves or quarters and remove tough cores. With the skin side against your palm, grate the tomato over the large holes of a box grater.
If desired, transfer grated tomato pulp into a sieve to drain excess liquid, do not press. Remove any large bits of tomato core.
Season tomato pulp with
Extra-Virgin Olive Oil (1 Tbsp)
Crushed Red Pepper Flakes (1 dash)
Salt (to taste)
Ground Black Pepper (to taste)
Rustic Bread (to taste)
and drizzle with good
Extra-Virgin Olive Oil (to taste)
Top bread with grated tomato mixture.
Finish with a sprinkle of
Sea Salt (to taste)