by Deb Worgan

Ingredients
½ cup medium or robust olive oil
3 very ripe tomatoes
salt and pepper
bread stick

Method

Grate the tomatoes into a bowl (it tastes better grated rather than blitzed).
Mix in the olive oil, salt and pepper to taste.
Cut the bread stick into diagonal, thin slices and toast very gently.
Spread a generous serving of the
tomatoes on the toast to serve.