3 large cloves garlic, crushed
½ small hot chili, finely chopped
2 tablespoons chopped cilantro
3 large ripe tomatoes (more, if they are small)
2 tablespoons olive oil
sea salt and freshly ground black pepper
rustic bread to serve
1. Mix the garlic, chili and chopped cilantro in a small bowl and set aside. Top and tail the tomatoes, and slice vertically into about 1/3-inch thick.
2. Heat oil in a large frying pan over medium heat. Add the tomato slices, season with salt and pepper, and cook for about 1 minute, then turn over and season with salt and pepper, and sprinkle with the garlic mixture. Continue to cook for another minute or so, shaking the pan occasionally, then turn the slices again and cook for a few more seconds, until soft, but not mushy.
3. Turn the tomatoes onto a serving plate, pour over the juices from the pan, and serve immediately, accompanied with the bread.