1loafCiabattasplit in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
Extra-virgin olive oil
2clovesgarlicsplit in half
Sea saltsuch as Maldon
Anchovy fillets
Alioli
Instructions
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard skin and season tomato pulp with kosher salt to taste.
Adjust oven rack to 4 inches below the grill and preheat to high. Place bread, cut side up, on a cutting board and brush with some of the olive oil. Season with the salt. Place bread, oiled side up, on a rack set in a tray or directly on the grill rack and grill until crisp and starting to char around the edges, 2 to 3 minutes.
Remove bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt.
Place an anchovy fillet along with the slices and top with a teaspoon of alioli.