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Roughly cut the tomatoes in the palm of your hands and put them in a blender.
Add garlic and salt to the blender and blend until smooth.
Tear the white bread into thumb-size pieces and place them in a bowl. Sprinkle some water over the bread and use your hands to dampen the bread.
Blend the bread with the tomato mixture until smooth, adjusting the amount of water if necessary.
While the blender is running, drizzle in the extra-virgin olive oil and blend until the mixture turns from pale red to orange.
Taste for salt and chill the mixture in the fridge.
Serve topped with chopped hard-boiled egg, canned fish, bits of cured ham, and a drizzle of extra-virgin olive oil.