Another recipe in our tomato theme, and this time we turn to the BBQ. We love outdoor cooking in the warmer months, and nothing keeps us away from it. Tomatoes are such a good ingredient for using on the BBQ or covered BBQ (Grill).
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from that time in our Retro Recipes series.
|6 roma or other tomatoes||olive oil||salt, freshly ground black pepper|
|toppings, such as couscous, feta, mozzarella or other melty cheese, breadcrumbs, pesto, crumbled Mung Wadi|
Halve the tomatoes — halving them lengthwise is attractive when serving. Place in an BBQ-friendly dish, such as a foil tray. Add a topping if desired, such a little amount of couscous which will steam while the tomatoes are cooking, or pieces of feta or buffalo mozzarella topped with some pesto, or a small piece of cheese covered with breadcrumbs. Some Chilli Jam. Be imaginative with your toppings.
Drizzle olive oil over the tomatoes and around them, season to taste, and place the dish into a covered BBQ. If you are using an open BBQ, cover the dish with foil before placing on the BBQ. Cook until the tomatoes are soft and delicious but not falling apart.
The tomatoes in the photos are topped with a little couscous, Buffalo Mozzarella and coriander paste.
recipe notes and alternatives
Alternatively, leave the tomatoes whole, drizzle with olive oil and cook as above but without the topping.