These tomatoes are delicious, and so easy. All you need is some crusty bread, to mop up all those yummy tomato flavoured juices.
A tip from Yotam Ottolenghi: if your tomatoes are not perfectly ripe, sprinkle each one with a pinch of sugar.
Ingredients
75ml olive oil
3-4 mild red chillies
8 garlic cloves
4cm piece of ginger
20g coriander leaves
1kg beef tomatoes
1 1/2 teaspoon black mustard seeds
flaked sea salt and black pepper
Method
Preheat oven to its highest grill setting.
Pour the oil into a saucepan and place on a medium high heat. Add the chillies, garlic, and ginger and fry gently for 5 minutes, stirring every once in a while until the garlic is just starting to brown.
Add the coriander stalks and continue to fry for 2-3 more minutes, until the garlic is a light golden brown and the chilli is aromatic. Using a slotted spoon (to preserve the oil), transfer the aromatics to a plate to stop them cooking. Set aside.
Arrange the tomato slices on a 30 x 40 cm baking tray, so they are not overlapping. Brush with 2 tbsp of the aromatic oil, then sprinkle with 1 1/2 tsp of flaked salt and a generous grind of pepper.
Place the tray about 5 cm beneath the grill and cook for 10-12 minutes, until the tomatoes have started to brown. Remove the tomatoes from the oven, pour over the remaining aromatic oil, sprinkle over aromatics and set aside for 10 minutes.
Serve the tomatoes at room temperature on a large platter, overlapping them slightly.
Scatter over the coriander leaves and mustard seeds and pour over any oil and juices remaining in the pan. Don’t forget the bread.
Original Recipe Simple by Yotam Ottolenghi
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