To serve 4-6 people you need
3 or 4 large ripe tomatoes
15ml olive oil
2-3 cloves garlic, finely crushed
About 30ml finely chopped parsley
100ml good quality olive oil
About 20ml finely shredded basil
Salt and milled black pepper
Slice the tomatoes into 10-15mm thick slices
Heat the 15ml oil and butter in a large flat pan, once warm add the tomatoes in a single layer and fry them for about one minute, just lightly brown them on one side. You do not want them to become a soggy mess or to cook through. If you have a suitable pan that can be taken to the table e.g. Le Creuset, then use it!
In a small saucepan place the garlic, chopped parsley and the olive oil. Heat it and simmer for a minute to cook the garlic. Once the tomatoes are cooked turn them over with the seared side up and transfer them to the serving dish, or leave them in the cooking vessel if you are going to serve from it.
Pour the hot garlic-parsley oil over the tomatoes.
Sprinkle the basil over and season lightly with salt and pepper.
Serve as a starter with crusty bread or as an accompaniment to grilled meat, fish or poultry.