Bring a medium pot of water to a boil and turn off the heat. Score the bottom of the tomatoes and place in the water for 30 seconds. Remove the tomatoes with a slotted spoon. Peel the tomatoes, cut in half around the “equator,” remove the seeds and finely chop.

Warm the oil in a large skillet over medium heat. Add the garlic and sauté for one minute. Add tomatoes, salt and pepper to taste and cook until slightly thickened, about 3-5 minutes.

Preheat the broiler.

Crumble the cheese on the bottom of a 10-inch round baking dish. Sprinkle with half of the herbs. Spoon just enough tomato sauce to evenly coat the cheese. Sprinkle with the olives and the remaining herbs.

Place the baking dish under the broiler about 3 inches from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2-3 minutes.

Serve with crackers, toast, flatbread or fresh bread.