Cooking juicy summer tomatoes seemed fruitless, but this old-school technique pays off.
SERVES4 to 6
WHY THIS RECIPE WORKS
We use vine-ripened tomatoes, sliced into planks (instead of simply halved) to create more surface area for seasoning and to allow for a more substantial topping. For the topping, we use a mixture of fresh bread crumbs, Parmesan cheese, fre...