ROASTED TOMATOES
ROASTED TOMATOES
6 large beefeater tomatoes, halved
2 garlic cloves, finely sliced
2 teaspoons honey (10ml)
1 tablespoon balsamic vinegar (15ml) plus 1 tablespoon to drizzle (15ml)
1 tablespoon olive oil (15ml) plus 1 tablespoon to drizzle (15ml)
Salt and black pepper to taste
1 tablespoon chopped flat-leaf parsley (15ml)
Preheat barbecue to 300°F/150°C or medium low heat.
Place tomato halves cut side up on a baking sheet or perforated barbeque tray. Divide garlic slices between tomatoes and place the slices on top of each half. Drizzle with honey, vinegar and oil. Season the tomatoes with salt and pepper.
Place the tomatoes on tray directly over heat source.
Roast tomatoes on the grill until very soft and lightly charred about 30 minutes. Remove from grill and place on serving platter. Sprinkle with parsley and drizzle with remaining olive oil and balsamic vinegar.
Serve chilled or at room temperature.
Yield: 6 servings
6 large beefeater tomatoes, halved
2 garlic cloves, finely sliced
2 teaspoons honey (10ml)
1 tablespoon balsamic vinegar (15ml) plus 1 tablespoon to drizzle (15ml)
1 tablespoon olive oil (15ml) plus 1 tablespoon to drizzle (15ml)
Salt and black pepper to taste
1 tablespoon chopped flat-leaf parsley (15ml)
Preheat barbecue to 300°F/150°C or medium low heat.
Place tomato halves cut side up on a baking sheet or perforated barbeque tray. Divide garlic slices between tomatoes and place the slices on top of each half. Drizzle with honey, vinegar and oil. Season the tomatoes with salt and pepper.
Place the tomatoes on tray directly over heat source.
Roast tomatoes on the grill until very soft and lightly charred about 30 minutes. Remove from grill and place on serving platter. Sprinkle with parsley and drizzle with remaining olive oil and balsamic vinegar.
Serve chilled or at room temperature.
Yield: 6 servings
Comments