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