Pan Con Tomato

• 500g Heritage Beefsteak tomatoes
• 2 tbsp olive oil
• Large pinch finely chopped oregano
• Sea salt
• A few of slices sourdough bread, or whichever bread you like
• 1 garlic clove, halved

Grate the tomatoes a bowl. Place in a sieve over another bowl to catch the juice. The juice could be used in another recipe instead of vegetable stock, or you could chill it and drink it!

Mix the olive oil, oregano and salt into the tomato pulp.

Toast the bread and rub with the cut side of the garlic clove.

Top with the tomato mixture and add a little extra olive oil and salt, if you like.