This sounds like summer tomato perfection. Found at Splendid Table as excerpted from Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins (William Morrow Cookbooks, 2007). The simplicity of this Calabrian dish is stunning, and for that reason there is no point in even thinking about it until that time in late summer when utterly ripe, red, and flavorful garden tomatoes are in season—preferably from your own or a neighbor's garden. That's where the flavor lies—there and in the use of fine extra-virgin olive oil, good crunchy sea salt, a zesty dash of hot red chili, and, of course, the charcoal fire on which the tomatoes are set to roast. Toast the bread over the charcoal embers after you finish the tomatoes, so it will be crisp but not tough and hard. Use smaller tomatoes for this—cluster tomatoes are great, even very small ones like Sweet 100s or grape tomatoes, but make sure they don't slip through the grill. Note that you could also cook the tomatoes on a stovetop grill or even under an oven broiler. Serve Pomodori Schiacciati as a primo, either with toasted bread or pasta.