1. Mix the crushed garlic, finely chopped chile, and chopped parsley in a small bowl and set aside. Top and tail the tomatoes and slice vertically into slices about 2/3 inch thick.

2. Heat the 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, season again 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 over onto a serving plate, pour over the juices from the pan, and serve immediately, accompanied with bread