1. Vertically slice your tomatoes in half, then cut out the top part of the core. Use the coarse setting on a box grater to grate them, flesh side first, until you reach the skin. Discard the skin and transfer the pulp to a mixing bowl.
2. Add a generous pinch of salt, freshly ground black pepper, the olive oil, and one of the garlic cloves into the bowl. Mix well, then pour everything into a sieve set over another bowl. Leave for about 20 mins, allowing the excess water to drain.
3. In the meantime, toast the bread on one side. When golden brown, rub the toasted side with the remaining garlic clove.
4. When your tomato mixture has a dense consistency, check the seasoning. When happy, divide it between the slices of toast and drizzle with a little extra-virgin olive oil.