Add the tomatoes to the dry, hot pan. Keep an eye on them and roll them around frequently until they have some charred bits and the skin starts to pop open.
Next take your slice of bread and place the prosciutto on it, top with the tomatoes and use a fork to sort of squish them open so the juices flow all over, this help to cool them down as well so you aren't biting into molten hot tomatoes.
Sprinkle with salt and pepper and drizzle with olive oil.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/03/roasted-tomatoes-and-prosciutto-on-rustic-sourdough/