• Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces if desired.
• Brush the cut sides generously with olive oil.
• Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.

Prepare the Tomato Mixture

• Cut the top side off the tomatoes and discard.
• Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
• Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid.
• Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
• Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
• Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
• Drizzle with olive oil and garnish with freshly chopped basil.
• Serve immediately for the best flavor and texture.