Slice tomatoes in half, trim the stems and, working over a bowl, carefully grate each on the large holes of a box grater from the cut side all the way to the skin. Discard skins or do what I do and sprinkle them with flaky salt and eat as a “chef’s treat”.
Add olive oil and sea salt to tomato sauce and stir to combine. Leave at room temperature while you prep the bread.
For the bread, lightly grill on just one side over medium heat on a BBQ or grill pan. Alternatively, bake directly on the rack of a 375°F oven for about five minutes until lightly toasted. While still warm, rub each slice of bread with the garlic cloves so that they become fragrant.
To serve, I like to set up a platter piled high with bread slices and a bowl of the tomato purée with a spoon and invite people to dress their own as they wish. For extra flair, decant the olive oil into a beautiful bottle with a thin pouring spout and place it next to the platter along with some extra flaky sea salt in case anyone wants a little more. Enjoy!