Sort-a Bruschetta

First wash the tomatoes and slice them in half. Grate the pulp with the finest side of your grater; do not include the skins—toss those into your compost. Once all the tomatoes are grated, add the olive oil and the salt; mix well. Taste and adjust the salt or even the olive oil. Place in a nice bowl.

Now slice the bread into 1cm slices. Heat up a pan and melt part of the butter, add a splash of olive oil so the butter won’t burn. In batches, toast the bread in the pan with the butter (yuuum!) until golden on both sides.

In a serving platter, set the toasted buttery bread in a fan shape and place the bowl with the sauce on the side. This prevents the bread from getting too soggy, and it looks rather pretty.