Italian by tradition, this simple appetizer has become immensely popular in the United States, where it appears on menus, in cookbooks, at backyards barbecues, all for good reason: It is delicious, and one of the best and simplest uses of summer tomatoes.
Grill or toast the bread. While it is cooking, peel and seed the tomatoes, chop them coarsely, and season with a little salt and a few turns of black pepper. Rub one side of each slice of bread with a piece of garlic and place the bread on a large platter. Drizzle each slice of bread with a generous tablespoon of olive oil and top with a large spoonful of the chopped tomatoes Serve immediately.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
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