Finely chop the tomatoes by hand. I know it may appear easier to do this in a food processor, but I don't. A food processor will blitz the pips, add air, and make the mixture turn a little pink. I suppose some may say skin the tomatoes, but life's too short.

Another method would be to use a good heritage beef tomato and grate it. This produceshave a smoother texture, but I prefer the slightly more rustic feel.

Add your glug of Spanish extra virgin oil and add a pinch of salt. As I mentioned, use the best you can, because it's reflected in the flavour.

I like to make a double batch and keep it in the fridge.
You should let it come to room temperature before serving it, as the olive oil may solidify slightly.

Toast your bread of choice; I like a nice ciabatta with large spaces to soak up the tomato mixture.