- Adjust rack to 4 inches below broiler and preheat the broiler to high.
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Split tomatoes in half horizontally.
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Place a grater into a large bowl. Rub cut-side of the tomatoes over the large holes of the grater, using the palm of your hand to grate the tomatoes back and forth.
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The flesh should be grated into a puree, while the skin remains intact in your hand.
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Discard the skin and season the tomato pulp with kosher salt to taste.
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Place bread on a baking sheet and drizzle with olive oil. Season with kosher salt.
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Broil until crisp and starting to brown around the edges, 2 to 3 minutes.
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Remove bread from oven and spoon tomato mixture over bread.
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Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.