From Seven Fires: Grilling the Argentine Way
By Francis Mallman

4 firm but ripe tomatoes
Extra virgin olive oil
Coarse salt
16 black peppercorns (see note)
2 tablespoons fresh oregano leaves

1. Heat a large cast-iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile, cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

2. Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

3. Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef’s knife, cut crosshatches into the surface of the tomatoes. Sprinkle with the peppercorns and oregano, drizzle with more olive oil and serve immediately.

Note: I like whole peppercorns here, but if you find them problematic, coarsely crack or grind them.