4 medium-sized tomatoes on vines
Extra virgin olive oil
Salt to taste
1/2 tsp sugar (if needed to decrease acidity in off-season tomatoes)
1/2 loaf of whole-wheat, rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness)
Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 225 degrees Fahrenheit for about five to seven minutes, flipping halfway through.
Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and add a pinch of sugar if necessary (when using off-season tomatoes they might be too acidic).
Carefully spoon the tomato mixture onto the slices of toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
