Combine the parsley, red pepper flakes, and garlic. Set aside.
Slice the tomatoes very thickly (about ⅔ inch thick).
Heat a non-stick skillet over medium high heat. Add enough olive oil to generously cover the bottom of the pan. When the oil is hot, carefully add the tomato slices. Lightly sprinkle with salt and pepper. Cook for 2-3 minutes.
Flip the slices over and sprinkle evenly with the parsley-garlic mixture. Cook for another 2 minutes.
Flip once more and cook for an additional 30 seconds. Tomatoes should be cooked until softened but not falling apart or mushy.
Place the tomato slices on top of your choice of rustic bread or baguette (I use a sourdough) and pour any pan juices over.
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi.