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. I love the rustic touch of the unpeeled tomatoes and a sweet roasted garlic blend in the jam. I used to peel and seed the tomatoes, but I have found it is not necessary, and skipping the step cuts way down on prep time. Once you have made up the jam, you will see how seriously simple it is to …