4 ripe tomatoes, a bunch of parsley, 3 cloves of garlic, 5 spoons extravirgin olive oil, salt and pepper.
Wash tomatoes, cut them in halves and take seeds and water off. Put them in a saucing pan with warm (but not hot) oil, placing them by the cut part. Cook them for 5-6 minutes. In the meanwhile, chop finely the cloves of garlic and parsley. Turn tomatoes, sprinkle with the chopped garlic and parsley and season with salt and pepper. Cook for another 5 or 6 minutes and serve them warm with their cooking sauce.