Nolita, Schmita.
Who says you can't have trendy Italian summer fare year round on your own rooftop cafe?

8 Ripe tomatoes, peeled
1 CUP Extra Virgin Olive Oil
2 - 4 minced garlic cloves (love of garlic is your guiding force)
8 Fresh basil leaves, torn into pieces
1 teaspoon sea salt
1/2 Teaspoon cracked black pepper
12 Half inch thick slices of chewy Italian bread
4 Whole garlic cloves

GETTING STARTED: Cut the peeled tomatoes in half lengthwise and cut each half into eighths. Add 1/2 of the Olive Oil to your tomatoes in a bowl with the garlic, basil, salt and pepper. Taste and adjust seasonings if you like.
Now comes the fun part.
Squeeze the tomato mixture with your hands to release the juices.
Cover and set aside for at least an hour before you dish up.
Heat a stovetop grill pan over medium heat.
Dip your fingers into the remaining oil and rub each slice of bread evenly with an even film. Grill the bread evenly on both sides until golden brown. As you remove each one, rub the hottest side with a garlic clove. The garlic will leave its "perfume" behind. Arrange the toasts on your most sylish toast platter and spoon the mixture onto the grilled bread. Garnish with basil leaves and a bit of drizzled olive oil.
Impress your friends.

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