Squashed Tomatoes

• 2 1/2 pounds large cherry tomatoes
• 1/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 dried red chili, crumbled
• 6 slices country bread (optional)
• 1 clove garlic (optional)

1. Heat a broiler or grill.
2. Set the cooking rack 3 inches from the heat.
3. Place the tomatoes on a rimmed baking pan.
4. Broil until they soften and the skins start to blister and split, about 2 minutes.
5. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
6. Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out.
7. (Be careful to avoid spattering.)
8. Sprinkle with oil, salt, pepper and chili and fold gently to combine.
9. Serve with flattened chicken or over toasted country bread that has been rubbed with a garlic clove.

tomatoes, extravirgin olive oil, salt, freshly ground black pepper, red chili, country bread, clove garlic

Taken from cooking.nytimes.com/recipes/11654 (may not work)