Bruschetta with Squashed Tomatoes, Dried Oregano and Chilli

6 slices sourdough bread

1 garlic clove, peeled

8 ripe, full flavoured, fleshy tomatoes

Maldon salt and coarsely ground black pepper

1 tablespoon dried oregano

2 small dried chillies

extra virgin olive oil

For six

Toast the bread on both sides, then rub lightly with a cut clove of garlic. Break the tomatoes open and push the tomato flesh roughly into the hot bruschetta. Discard the skin and tough parts of the tomato.

Season generously with salt and pepper, the dried oregano and dried chilli. Pour over a generous amount of extra virgin olive oil and serve.