Method:

1 Place one tomato at a time on the end of a fork, hold over a medium gas flame, turning for 3-4 minutes or until skin blisters. Repeat using all the tomatoes. Allow to cool, remove skins.
2 Heat oil in a frying pan over low heat. Add garlic, cook slowly for 10-12 minutes or until garlic has softened.
3 To serve, spoon tomatoes into shallow bowl, top with the garlic, watercress, balsamic vinegar and drizzle with a little of the warm oil