Plunge the tomatoes into boiling water for 1 minute, then re-fresh in cold water to help remove the skins. Roughly chop and place in a bowl with the chopped mint, 1tbsp of olive oil and the balsamic vinegar. Season with black pepper.
Slice the ciabatta in half lengthways, then each piece in half again. Drizzle with the remaining tablespoon of olive oil and grill each side, until golden. Rub each piece of ciabatta with the garlic clove, then spoon over the tomato and mint mixture. Serve immediately, whilst the bread is still crisp.
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