Preheat the oven to 200 °C (with top heat if possible), place the cheese slices on an oiled tray and place in the oven until the deliciously fragrant goat’s cheese runs.
Cut the tomatoes into fingertip-sized pieces and lightly stew with garlic, rosemary, thyme, shallot and a little paradeis pulp for no more than 20 minutes with the lid off.
Let the stewed tomato concasse cool slightly, place a large spoonful of it on a plate and add the sliced goat cheese baked on top.
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