Stewed tomatoes with garlic on garlic parmesan toast

Core out the hard part of each tomato where it meets the vine.

Blanch in boiling water about a minute, until the skins just start to split.

Remove and cool on a large tray (or shock in ice water for a firmer tomato for cold uses); peel and slice in half.

In a large pan over medium heat with a good splash of olive oil, fry garlic about two minutes until tender.

Add the tomatoes cut side down; season with salt, black pepper and picked thyme leaves; cook 5 minutes on the stove until they sizzle.

Transfer the pan to a 400F oven for about 30 to 45 minutes: longer is sweeter, shorter is juicier and more tart.

Bring a small pan with a few scoops of butter to a simmer; add chopped garlic, oregano and thyme, cook about a minute and take off the heat.

Brush each slice of bread with the garlic herb butter, sprinkle with parmesan over the top and sides, and broil or bake in a very hot oven 2 to 3 minutes until golden brown.

Let the tomatoes cool a minute or so.

Plate: garlic bread, a few stewed tomatoes on top, fresh basil, a drizzle of the pan drippings and fresh cracked black pepper.