Ingredients

2 large ripe tomatoes, halved crosswise
2 large garlic cloves
Kosher salt
¼ cup extra-virgin olive oil, plus more for drizzling
Sherry vinegar
1 baguette or other long, crusty loaf, halved lengthwise, then halved crosswise
Flaky sea salt

Instructions

1.

Using the large holes of a box grate, coarsely grate the tomato flesh into a bowl, discarding the leftover skin. Finely grate one of the garlic cloves into the tomato mixture and stir in 2 tablespoons of olive oil. Season to taste with salt and sherry vinegar.

2.

In a large cast iron skillet, heat the remaining olive oil over medium heat until it shimmers. Working in batches, add the bread, cut side down, and cook until golden brown and crisp on the bottom (but still soft in the middle), 2 to 3 minutes.

3.

Transfer the bread to a platter. Cut the remaining garlic clove in half and rub the garlic all over the warm bread. Spoon the tomato mixture over the top (if your tomatoes are extra juicy, you can lift some of the pulp out with a fork or strainer to leave some of the liquid behind). Drizzle more olive oil on top, season with flaky salt, and serve.