Prepare the tomatoes: Wash and core the heirloom tomatoes. Cut them in half through the equator and gently squeeze out the seeds and excess juice. Dice the tomato flesh into roughly 1cm cubes. You should have about 4-5 cups. The flesh should feel firm but yield slightly to the touch.

Make the topping: In a medium mixing bowl, combine the diced tomatoes, finely diced red onion, and chopped basil. Drizzle over the balsamic vinegar and 2 tablespoons of the extra virgin olive oil. Season with the flaky sea salt and black pepper. Gently fold everything together with a rubber spatula until the tomatoes are evenly coated. The mixture should look glossy and smell wonderfully aromatic.

Let it rest: Set the tomato mixture aside for at least 10-15 minutes. This allows the salt to draw out the tomato juices, creating a light dressing. You'll notice a small pool of beautifully coloured liquid forming at the bottom of the bowl.

Grill the bread: While the tomatoes rest, slice the sourdough or ciabatta loaf into 1.5cm thick slices. Heat a large griddle pan or your grill over a high heat. Place the bread slices directly onto the hot surface and cook for 1-2 minutes per side, until they are deeply golden with distinct char marks. The bread should feel crispy on the outside and sound hollow when tapped.

Rub with garlic: Immediately after grilling, take the halved garlic cloves and rub the cut side firmly over one side of each warm toast. You'll see the garlic melt slightly into the bread's surface, releasing a fragrant, mellow aroma. Drizzle this side of the toast lightly with a little extra virgin olive oil.

Assemble and serve: Spoon the marinated tomato mixture generously over the garlic-rubbed side of each toast, making sure to include some of the juices. If using, dot a few pieces of torn mozzarella or a sprinkle of toasted pine nuts over the top. The toast should be piled high with the tomato mixture, which will glisten under the olive oil. Serve immediately while the bread is still warm and the tomatoes are at room temperature.