These are Toronto chef Mark McEwan's famous barbecued tomatoes that he serves at family barbecues. They are delicious on their own or as a side dish for any kind of meat off the grill.

2 medium-sized, ripe tomatoes

1 tablespoon olive oil

½ teaspoon chopped garlic

Salt and freshly ground pepper

1 teaspoon thyme leaves

Core and cut tomatoes in half. Combine olive oil, garlic, salt and pepper and thyme leaves. Brush over tomatoes. Grill over medium heat beginning with the cut side down, until slightly charred on both sides, about 3 to 4 minutes per side. Tomatoes should almost be molten. Serves 2.