Bruschetta

This is definitely very tasty relative to the effort involved!

Tomatoes
Extra virgin olive oil
Salt
Pepper
Bread
Clove of garlic

Halve each tomato vertically through the stem attachment, then remove the stem attachment bit from each half of tomato with two deftly angled cuts.

The knife needs to be very sharp for this next part, though a serrated bread knife can sometimes do the job well... place each tomato half in turn flat surface down, slice up in one direction then again at 90 degrees to that.

(If you have a very large chopping board, and knife, so that you may 'pass the knife' through a big pile of tomatoes at once, avoiding a flood of juice, then kudos to you and please carry on.)

Place in a bowl with plenty of extra virgin olive oil, salt and pepper.

Toast the bread (a radiant grill is particularly good for this), rub one side with a cut surface of the garlic clove, pour a little extra oil straight onto the bread then pile on the tomato mixture generously.

While on holiday in Greece recently I did a version with lots of dried oregano, chopped black olives, capers and some lemon juice, toasting the bread over charcoal - see below!