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Grate the tomatoes using a box grater placed on parchment paper.
Slice both the red and yellow tomatoes into separate bowls. Will create a colorful presentation.
Sprinkle salt over the tomatoes to enhance their natural sweetness. Will need a whack.
Fry the bread, cut about one inch thick, in a generous amount of olive oil for a shallow fry, ensuring a crispy exterior and a soft interior.
While the toast is still hot, rub a cut garlic clove all over the toast, lingering more around the edges to impart flavor.
Begin plating the yellow tomatoes on the plate.
Gently poke the toast on both sides to allow the tomato juices to soak into the toast.
Place the toast on the yellow tomato puree. Spoon the red tomato onto the toast, it's ok if some falls off and into the yellow.
Drizzle additional olive oil over the tomatoes for a shiny finish.
Top with a sprinkle of flaky salt. Add appropriate herb leaves to garnish if desired.