Provencal tomatoes

Recipe from: 15 September 2015
recipe, braai, vegetables

Ingredients 10
Servings 4
Time 00:10

Ingredients

  • 8
    tomatoes
  • 3
    Tbs
    olive oil
  • 1/2
    tsp
    caster sugar
  • 1/2
    tsp
    table salt
  • PERSILLADE:
  • 2
    cloves
    garlic
  • 1
    bunch
    flat leaf parsley
  • 4
    Tbs
    breadcrumbs
  • salt
  • pepper
 

Method

00:20
 

In the kitchen:
Wash the tomatoes.  Remove the stems  and cut in half. Squeeze gently to remove the seeds. Brush the grill basket with oil and place the tomatoes in it.

Mix the sugar and salt. Sprinkle over the tomatoes.
Prepare  the persillade.  Peel the garlic and slice finely. Wash the parsley  and chop it finely. Combine both with the breadcrumbs, salt and pepper.
Evenly spread  the persillade  over the tomatoes  and drizzle with the remaining oil.

Equipment:

Grill pan or grill basket

At the barbecue:

Prepare the barbecue for indirect heat – approx. 200 °C.
Place the grill basket on the grate in the middle and cook for 20 minutes with the lid closed. Check the tomatoes  are cooked and remove them from the heat. Serve immediately.

Recipe reprinted with permission of Weber.

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Read more on: braai  |  recipe  |  vegetables
 

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