Tomato Basil Breakfast Toast

From the garden

• 1 large ripe tomato, sliced thick · the best one you have
• 8 fresh basils, leaves torn
• 1 clove garlic, halved (optional) · for rubbing the toast

From the pantry

• 4 slices crusty bread, cut thick
• 2 tbsp good olive oil
• balsamic vinegar (optional) · a few drops
• flaky or coarse salt · don't be shy
• black pepper

1. Toast the bread until deeply golden and crisp at the edges. It needs structure to stand up to tomato juice. If using garlic, rub the cut clove once or twice over each hot slice.
2. Slice the tomato thick over a plate to catch the juices. Drizzle half the olive oil over the toast.
3. Shingle the tomato onto the toast, pour any escaped juices over the top, and season generously with salt and a few grinds of pepper. Salt is what makes the tomato taste like itself.
4. Scatter the torn basil over, finish with the remaining olive oil and a few drops of balsamic if you like, and eat immediately, standing over the counter if necessary.