Ingredients

Handful of ripe tomatoes

Garlic, peeled and halved lengthwise

Sea salt flakes

Black pepper

Extra virgin olive oil

Crusty bread

Method

1. Blitz the tomatoes in a blender. Drain in a sieve (you can always drink the tomato water). Season with sea salt flakes and black pepper, and add a little extra virgin olive oil.

2. Toast the bread, rub with garlic, spoon over the tomatoes and add a liberal glug of extra virgin olive oil just before serving.

3. Add a little something (like a barbecued prawn), if you feel like ruffling a few Spanish feathers.