Serves
4 (Vegan)
Easy, summery and Mediterranean,
this dish uses the flavoursome large beef tomatoes. If you prefer you could
use smaller tomatoes straight from the garden, but reduce the cooking time
a little.
Ingredients
4 ripe beef tomatoes
20ml/4tsp balsamic vinegar
freshly ground black pepper
30ml/2tbsp olive oil
10g/¼ oz fresh basil leaves
8 kalamata olives to garnish
Method
1.
Cut the tomatoes in half, then make shallow criss-cross cuts
over each cut side. Drizzle a little balsamic vinegar over
each and season with black pepper. Leave to marinate for 30
minutes.
2. Brush both sides of each tomato half with olive oil, place skin side down
on to the barbecue and grill gently until tender (about 10 minutes).
3. Sprinkle with extra balsamic vinegar if liked and scatter lots of torn fresh
basil over the top of each tomato. Chop up the olives and scatter over the top.
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