3 large garlic cloves, crushed
1/2 a small hot chilli, finely chopped
2 tbsp chopped flat-leaf parsley
3 large, ripe but firm tomatoes, sliced 1/4 inch thick
2 TBSP olive oil
Sea salt and pepper
Combine garlic, peppers and parsley in a small bowl.
Heat oil in a nonstick skillet over medium low heat. Add tomatoes and cook about 2 minutes, flip and top with a little of the garlic mixture. Cook 2 minutes. Remove from heat and serve.