LAVADAS

Warnning: don´t try this at home, unless you have tasty wheat bread and tomatos direct from the garden!

It´s just no use making it with those tastless tomatos from greenhouses, or with that white defrosted kind of bread.

This is probabily my favorite summer dish, simple, tasty, good to eat with cheese, deep fried or griled fish, or ham...
It is very easy to do. Pill the tomatos and clean the pips. Don´t immerse them in hot water to pill them, as the surface would get a bit boiled, and that´s not ok. Crush the garlic and a pinch of salt in a mortar until you get a smooth pulp. Then add a bit of olive oil and some bread, and keep pounding and crushing. Then add some bits of tomato, crush, some more bread and tomato and olive oil, crush until you get a red pulp (I´t doesn´t matter if you still have whole bits of bread and tomato)
This takes a lot of olive oil. In a bowl put the sliced tomato and bread, pour the pulp, stir, taste for salt and let it rest for a couple of minutes before eating (or you can keep it for a couple of hours before serving)
Hey Nigela Lawson, if you are out there in cyberspace, give me a call.

The ingredients just for one. I ended up using only one and a half of those slices of bread. You use more tomato than bread (3:1).