- HEAT olive oil in saucepan on medium. Add shallots and cook until soft.
- GRATE tomatoes (using a box grater and discarding skins); add to pan with sugar, salt and fresh pepper. Bring to a boil. Simmer for 5 min, then stir in parsley. Ladle into 4 bowls, topping each with a Lemon-Thyme Cheese Crisp.
Cheese-grating tip: How to choose the right grater