Using a box grater, grate the tomatoes into a medium bowl. Season with salt and pepper. I added about 1/2 teaspoon or salt, no need to be shy!

Grill the bread, charring the edges is a good idea—it adds some nice flavor. Rub the surface of the bread with the garlic cloves. Top the bread with a spoonful of tomato mixture (I let some of the liquid run off of the spoon first).

Garnish with half of an anchovy or sardine, a few sprouts and a drizzle of olive oil.