Provençal tomatoes

4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Great as a side dish or starter!

By Food24 September 15 2015
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Ingredients (8)

8 tomatoes
1/2 tsp castor sugar
1/2 tsp salt
For the persillade:
2 garlic — cloves
1 fresh Italian parsley
4 breadcrumbs
freshly ground black pepper
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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 by peeling the garlic and slicing finely. Wash the parsley and chop it finely. Combine the garlic and parsley with the breadcrumbs, salt and pepper.

Evenly spread the persillade over the tomatoes and drizzle with the remaining oil.

Prepare the barbecue for indirect heat – approx. 200°C.

Place the grill basket on the grate in the middle and cook the tomatoes 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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