Charred tomatoes
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Charred tomatoes

By Ruth Watson

Try charred tomatoes for a change from the usual veg

  • Takes 1 hour 10 minutes-1 hour 20 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 140
  • fat 9g
  • saturates 1g
  • carbs 14g
  • sugars 8g
  • fibre 2g
  • protein 2g
  • salt 0g

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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