4 (1-inch-thick) slices good bread, such as country loaf or whole-grain
2 tablespoons extra-virgin olive oil, plus more for brushing on bread
Freshly ground black pepper
1 pint of cherry, Campari, grape, or cocktail tomatoes
3 anchovy fillets, coarsely chopped, or 1 tablespoon anchovy paste
1 clove garlic, minced
Arrange a rack in the middle of the oven and heat to 425°F.
Place the bread on a baking sheet. Liberally brush each slice with olive oil and season with salt and pepper. Bake until the bread is starting to turn golden-brown in spots, 5 to 8 minutes. Transfer the bread to a platter or cutting board.
Place the tomatoes, 2 tablespoons olive oil, anchovy, and garlic in a medium bowl. Toss very well, massaging all the ingredients together with your hands. Season with salt.
Transfer the mixture to the baking sheet or a cast iron skillet. Roast in the oven until the tomatoes are very soft and wilted, shaking the pan occasionally, 15 to 20 minutes. Remove the pan from the oven and let cool slightly.
Using a spoon, scoop equal amounts of the roasted tomatoes onto each slice of bread. Using the back of the spoon, gently smear the tomatoes into the bread. (Optional: Drizzle a little more olive oil and sprinkle some flaky sea salt on the toasts.)