|3 Tbs||fresh chillies — 573|
|1/2 tsp||castor sugar|
|2 cloves||garlic — cloves|
|1 bunch||fresh Italian parsley|
|freshly ground black pepper|
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.
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.