Grill the bread while the fire is on for the squid.
|2||large, ripe tomatoes, cored and halved|
|8||thick slices Italian bread|
|Salt and pepper, to taste|
|1||tablespoon olive oil|
1. Set a box grater in a wide soup bowl. Using the large holes, grate the cut side of the tomatoes until only skins are left. Discard the skins.
2. On the grill rack, toast the bread on both sides. Transfer to a plate, and spoon tomatoes, their juices, salt, and pepper onto each. Sprinkle with olive oil. Sally Pasley Vargas