Grilled Beef Tomatoes with Chilli, Garlic and Ginger

Tastes even better than it looks and very easy  almost my favourite tomato recipe Recipe From Simple by Yotam Ottolenghi


  • 75ml olive oil
  • 3-4 mild red chillies
  • 8 garlic cloves
  • 4cm piece of ginger
  • 20g coriander leaves
  • 1kg beef tomatoes
  • 1 1/2 tsp black mustard seeds
  • flaked sea salt and black pepper


  1. Preheat oven to its highest grill setting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the tomatoes on a baking tray or transfer them to 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.

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