Charred Tomatoes
In this recipe, succulent vine tomatoes are transformed by slow roasting into caramelized masterpieces bursting with flavor. The tomatoes are first charred on a hot griddle, then baked until deep brown and sticky, resulting in a dish that is both visually stunning and incredibly delicious. Finished with a drizzle of balsamic vinegar, extra oil, and a sprinkle of fresh basil, this dish is a delightful explosion of sweet and savory notes. Serve warm or at room temperature for a truly satisfying experience.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 140 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
Comments
No comments found.