* 3 roma tomatoes; slice into 4 spears, sprinkle with salt and olive oil and roast in the oven for a while (275F/135C for an hour, or hotter and quicker if you're in a hurry) * 5 fresh basil leaves, chopped up pretty fine, but still recognizable as leaves * 6 kalamata olives, pitted and chopped up * 2 pieces grainy, seedy bread * clove of garlic, peeled
Mix the first three ingredients in a bowl and let it sit for about five minutes.
Toast the bread until golden and crunchy. Rub a peeled clove of garlic onto the bread, making sure your garlic is getting rubbed into the bread. You should still have most of a clove of garlic when you’re done, that you can use for something else.
Spoon the tomato olive basil goo onto the garlicky bread and serve, in bed, with a glass of wine.