Late-summer tomato toast

Toast thick slices of good bread until the edges are deeply golden. Rub each slice with a cut clove of garlic while it is still warm — just enough to perfume it, not overwhelm it.

Top with the ripest tomatoes you can find, torn rather than sliced, a scattering of basil, flaky salt, and a slow pour of good olive oil. Eat immediately, standing up if you have to.