When it was tomato season on the farm, my mother would send me to the fields to pick a few. I would run among the plants, which were taller than 1, and in there strong, warm aroma. Mother took the tomatoes I picked and buried them in die embers of our outdoor fireplace until their skins split. Then we used a fork to mash them on our plates with a little Olive oil and minced garlic. Try it yourself on your barbecue, and try this dish of fresh tomatoes and herbs in your kitchen.

2 tablespoons corn or peanut oil

2 large tomatoes, cut into 3 slices each (first cut off the ends)

Salt and freshly ground black pepper to taste

2 cloves garlic, thinly sliced

3 or 4 tablespoons tomato juice

Pinch dried thyme

1 teaspoon minced fresh thyme

1 tablespoon minced fresh parsley

Few drops extra virgin olive oil 12 very thin slices Swiss cheese (shave the cheese on a grater or cheese shaver)

1 tablespoon plain bread crumbs Preheat the broiler.

In a large skillet over medium-high heat, heat the oil until very hot but not boiling. Drain on a paper towel-lined platter and sprinkle with salt and pepper. Add the

Garlic to the pan and cook just until colored, about 30 seconds (don’t let it burn).

Spoon the tomato juice along the bottom of an ovenproof tray or baking this large enough to accommodate the tomato slices. Place die tomatoes on top of the sprinkle with the garlic, herbs, and olive oil. Top with the cheese and sprinkle with die bread crumbs. Place the dish under the broiler just until the cheese is melted and the crumbs are browned. Serve warm or cold.