Prepare the tomatoes: If using cherry tomatoes, halve them. For larger tomatoes, chop them into a rough 1cm dice. Place them in a bowl and sprinkle with a generous pinch of sea salt. Let them sit for 10 minutes. You’ll notice they release a little juice — this is wonderful flavour, so we’ll use it.

Start the base: Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the finely sliced garlic and diced shallot. Cook for 2-3 minutes, stirring often, until the shallot becomes translucent and the garlic is fragrant but not coloured. The kitchen will smell beautifully savoury.

Cook the tomatoes: Tip the tomatoes and their juices into the pan. Turn the heat up slightly and cook for 5 minutes, stirring occasionally. The tomatoes will start to soften and their skins will wrinkle. You should hear a gentle, steady sizzle.

Simmer and reduce: Add the balsamic vinegar, caster sugar, and chilli flakes (if using). Reduce the heat to low-medium. Let the mixture simmer gently for 12-15 minutes, stirring every few minutes. The liquid will bubble and reduce, and the tomatoes will break down into a thick, chunky jam. You’ll see the colour deepen to a rich, dark red, and the mixture will look glossy.

Toast the bread: While the tomatoes simmer, preheat your grill to high. Arrange the bread slices on a baking tray. Drizzle or brush them lightly with the remaining olive oil. Grill for 1-2 minutes per side until they are deeply golden and crisp. The bread should feel light and make a hollow sound when tapped.

Finish the topping: Once the tomatoes have thickened and the oil starts to separate slightly, remove the pan from the heat. Stir through the torn basil leaves. Taste and adjust the seasoning with salt and pepper. The basil will wilt immediately, releasing a fresh, peppery aroma.

Assemble and serve: Rub each piece of toasted bread lightly with a cut clove of raw garlic. Spoon the warm tomato mixture generously over each slice. Drizzle with a little extra virgin olive oil and garnish with the small basil leaves. Serve immediately, while the bread is still crisp and the tomatoes are gloriously warm.