Charred tomatoes

Recipe uploaded by

Ruth Watson

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Recipe by Ruth Watson

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1. Preheat the oven to 160C/gas 3/fan 140C. Put a griddle pan or heavy cast iron frying pan (not non-stick) over a high flame and leave it to heat.
2. Cut the tomatoes in half around the equator. Brush the cut surfaces with 1 tbsp of oil and place cut side-down on the hot griddle. Cook undisturbed for 1 minute, then take the pan off the heat.
3. Transfer the tomatoes, cut side-up, to a shallow baking dish. Brush cut surfaces with the vinegar, then with about 2 tbsp of oil. Place a sliver or two of garlic on each tomato, and sprinkle with the sugar.
4. Bake for about 1 hour until the tomatoes are deep brown and sticky-looking. Cool a little, then finish with a sprinkling of balsamic vinegar, extra oil and a scattering of basil. Serve warm or at room temperature.

140 kcalories, protein 2g, carbohydrate 14g, fat 9 g, saturated fat 1g, fibre 2g, salt 0 g

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• susiellen

  23 February 2009

  susiellen commented on this recipe

  I used large vine tomatoes, as opposed to very large - baked for approx 45 mins. They were beautifully cooked, at the same time retained their shape perfectly. Absolutely gorgeous, will most definitely be a regular vegetable dish in my house. Would make a lovely starter.

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Ingredients

• 6 very large vine tomatoes
• 3 tbsp olive oil , plus a drizzle
• 1 scant tbsp balsamic vinegar , plus extra
• 2 garlic cloves , finely sliced
• about 2 tbsp light muscovado sugar
• a small handful fresh basil leaves, finely sliced

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Serves 4

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Ingredients

• 6 very large vine tomatoes
• 3 tbsp olive oil , plus a drizzle
• 1 scant tbsp balsamic vinegar , plus extra
• 2 garlic cloves , finely sliced
• about 2 tbsp light muscovado sugar
• a small handful fresh basil leaves, finely sliced

140 kcalories, protein 2g, carbohydrate 14g, fat 9 g, saturated fat 1g, fibre 2g, salt 0 g

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