Prepare the tomatoes: halve the tomatoes crosswise. Season the cut sides with salt and pepper.
Cook the tomatoes: heat a pan with olive oil over medium heat.
Place the halved tomatoes in the pan, flesh side up. Allow them to develop a deep sear, or flip the tomatoes flesh side down and use a blow torch to sear the tops.
Add cream: pour the cream around the sides of the tomatoes in the pan. Take the pan off the heat and set aside.
Make chunky breadcrumbs: chop the sourdough slice into large chunks. In a separate pan, heat olive oil over medium-low heat. Add the bread chunks and season with salt and pepper.
Once the bread chunks are crisp, grate fresh garlic over them. Set aside the breadcrumbs on a kitchen tissue to absorb excess oil.
Finish the dish: sprinkle a little sugar over the tomatoes. Add finely sliced mint and basil. Top with the chunky breadcrumbs. Grate lemon zest over the top. Add grated parmesan cheese. Season with a grind of black pepper. Drizzle with rapeseed oil.
