Slice each tomato horizontally with a sharp knife

Arrange the tomato halves cut-side down in a large frying pan. Put the olive oil over the tomatoes and let them cook for a couple minutes.

Flip the tomatoes over and scatter half the garlic and chilies on them and the other half in the oil. Make sure the tomatoes are soft but still hold their shape by adding salt, covering the pan, and cooking for about 15 minutes

When almost done, sprinkle the basil over the tomatoes, cover and cook for another one minute

Let cool and serve with fresh bread to mop up the delicious juices.