Why This Recipe Works
We started by cutting tomatoes in half so both the interiors and exteriors could pick up flavorful charring before the interiors got too soft. To ensure that the tomatoes held their shape, we cut them along their equators rather than pole to pole. We also used tomatoes that were ripe but firm, since softer tomatoes were more likely to fall apart during grilling. Salting the tomatoes allowed some of their juice to be drawn out so that they'd be less wet on the grill for better browning. Grilling the tomatoes cut sides down first allowed them to caramelize before we flipped them onto their skin sides; the cradle-like skins helped to hold the tomatoes together as they continued to soften.