Chop tomatoes finely and put in a bowl with some salt. Let the tomatoes sit for between 20 minutes to 2 hours (this helps drain excess water from the tomato)

In the meantime, finely chop garlic and put it in a saucepan with a bit of oil (about ½ a tablespoon) and cook for 3-5 minutes until lightly browned, not fully browned

Chop your basil and slice your bread

In a heated pan, put some olive oil in and move your bread around the pan coating both sides with a bit of oil. Pan fry until the bread is crispy on both sides

Drain the tomatoes and put in a bowl with the chopped basil, remainder of the olive oil (1 ½ tablespoons), garlic, balsamic vinegar

Top the pan fried bread with the tomato mixture and add sea salt flakes to the top

Storage: store the tomato mixture in the fridge for up to 3 days in an airtight container