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Slice the tomatoes about 1.5 cm thick and season generously on both sides with salt as you would a steak.
Leave them to sit on the chopping board while you make the dressing.
Finely chop the garlic and parsley, mix with the chilli flakes and lemon zest.
Add 3 tbsp of olive oil to a large frying pan over a medium high heat.
Once the oil shimmers, add the tomato slices and cook for 30 seconds.
Flip and cook for another 30 seconds while you sprinkle all of the garlic parsley mix on top.
Flip a third time to cook the aromatics for just 15 seconds or so.
Plate up the tomatoes herby side up and drizzle over all of the oil left in the pan.
Serve with crusty bread.