Resting a large-holed grater in a bowl, slide the tomatoes -cut side down -up and down until all the flesh is gone and only the skin remains. Chop skin really fine and add to tomato pulp. Season with salt.
Line another bowl with a mesh strainer so that it doesn’t touch the bottom of the bowl and pour the grated tomato into it. Set aside to drain for 15 minutes.
In the meantime, lightly brush each slice of Stonemill Bakehouse Quinoa and Flax bread with olive oil and bake for about 15-20 minutes or until firm and lightly browned.
Remove from oven and let it rest a minute. You can leave the slices whole or cut on the bias.
While the bread is toasting, slice four garlic cloves into paper thin “chips” using a very sharp knife or a mandolin.Lightly brush garlic slices with olive oil and place on a parchment paper lined baking tray and bake at 350°F for about 7-10 minutes or until golden. Remove from oven and set aside to cool.
Cut the remaining two garlic cloves in half, and using the cut side down, rub all over the bread surface. Pop back into the oven to warm slightly.
Remove from oven; place all the slices of Stonemill Bakehouse Quinoa and Flax bread on a board or platter and spoon tomato mixture onto each piece of bread. Drizzle with more olive oil, season with sea salt and cracked black pepper.
Garnish with garlic chips, sliced chives and tiny parsley leaves.