As the heat continues to be oppressive, I look for dishes that are easy to prepare. Where I live, tomatoes seem to reach their peak in mid-September, which is why I like to make this jam now, so I have it as an autumnal condiment in my fridge.
Similar to the classic Spanish pan con tomate, these toasts are dolloped with a rich, slightly sweet, slightly savory roasted tomato jam, rather than grated fresh tomatoes. You'll need some good-quality, fruity extra-virgin olive oil, chewy bread, and juicy, ripe beefsteak tomatoes.
