Having chopped your tomato very, very finely, keep it on the board. Add the minced garlic, and combine using a fork to crush and mash them, before transferring to a small bowl. Add the oil and fork together so you have a fuzzy light-red mush. Out of this 1 tomato, I get ½ cup, that’s to say 125ml, of tomato topping. Ideally, leave the tomato mixture covered in cling film for a while, until the tomatoes start exuding their liquid; the toasts are better when they are slightly dampened with the tomato topping.

Toast the bread – I like mine well-toasted and charred at the edges – halving the slices if wished, then spread modestly with the tomato mixture; the bread should still be visible under the scant topping. Sprinkle with sea salt.