Charred tomatoes
Try charred tomatoes for a change from the usual veg
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 1 hour 10 minutes-1 hour 20 minutes
- 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.
- 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.
- 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.
- 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, sugar 8g, salt 0 g
Recipe from Good Food magazine, July 2002.
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http://www.bbcgoodfood.com/recipes/1641/
http://www.bbcgoodfood.com/recipes/1641/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Takes 1 hour 10 minutes-1 hour 20 minutes
Can't go wrong
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, sugar 8g, salt 0 g
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23 February 2009
susiellen commented on this recipe
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