Pomodori alla Brace

• 4 large, ripe, still firm, gorgeous tomatoes
• Fine sea salt
• 8 tablespoons extra-virgin olive oil
• 2 fat cloves garlic, peeled, crushed, and minced
• 4 1/2-inch-thick trenchers of bread cut from a large loaf
• 1 fat clove garlic, peeled
• 1 generous handful of whole, fat basil leaves
• 1 generous handful of whole mint leaves

1. Build a wood fire.
2. Hopefully, the fires heat and perfumes will be put to some other delicious purposes than the roasting of the tomatoes.
3. Cut a thin slice from the top of the tomatoes and scoop out their seeds.
4. Sprinkle sea salt generously inside their bellies, drop 1/2 tablespoon of oil and minces of garlic inside each, and place the tomatoes on an oiled grate over the fire.
5. Roast them until their bottoms are charred and softabout 7 minutes, depending on their size, the degree of ripeness, and the force of the firethen topple them on first one side and then the other, avoiding turning them upside down, until their flesh is hot and collapsing, nearly bursting through their charred, wrinkled skins.
6. During this rite, toast the trenchers of bread, too, over the grate, crusting them quickly on both sides without drying the crumb.
7. Rub the whole garlic clove over one side of the hot trenchers, then drizzle them with big tears of oil, using about 1/4 cup.
8. Place the bread cushions on a large, warm plate to await the tomatoes.
9. When they are roasted, place a tomato on each cushion of bread, thread the remaining oil over them, and strew them with the leaves of basil and mint.
10. Though the dish is built of such familiar stuffs, they emerge, somehow, new, sensational even, for the tomatoes short smolder over the fire.

ripe, salt, extravirgin olive oil, garlic, trenchers, clove garlic, generous handful, generous handful

Taken from www.epicurious.com/recipes/food/views/pomodori-alla-brace-391199 (may not work)