This Spanish tapas recipe is a great way to use up super-ripe tomatoes. 

Cut four slices of crusty sourdough baguette and lightly toast. Rub each (one side only) with a cut clove of garlic. Slice two ripe small tomatoes in half and rub the cut sides into the bread, leaving behind as much of the pulp as possible. Discard the skin.

Drizzle with a little olive oil and add a sprinkling of sea salt. Garnish with basil leaves if you have some to hand.

Serves 4.

Variations: Add a slice of serrano ham or manchego cheese for a more substantial snack.