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Burnt tomatoes and shallots on toast





This weekend bought together two new purchases the Big Green egg (I know I'm getting boring about it) and the Pitt cue recipe book (Which I bought because I've got the big green Egg.)

 One of the simplest things I did in two days of serious cooking was Burnt tomatoes and shallots on toast. This slightly macho take on bruschetta was absolutely bloody delicious.

Ingredients for 4

 4 decent slices of sourdough read
4 ripe medium to large size vine tomatoes
4 banana shallots
juice of half a lemon
ex virgin Olive oil
A few flat leaf parsley leaves
A few mint leaves
a few chives
salt and pepper
Method


 Cut the tomatoes in half.
Peel the shallots and cut in half making sure you cut through the root so that they hold together (see pic above)
marinade both in the lemon juice and a decent glug or two of olive oil.
Get the barbecue going so its nice and hot. Now put the tomatoes and the shallots on cut side down.
Do not be tempted to move for three or four minutes. They need to char and seal.
Now remove the tomatoes carefully and put to one side and turn the shallots and cook for a further 5 minutes or so.
Now drizzle the bread with a small amount of oil and toast on both sides on the barbecue. Again you want a little bit of charring.
Take the toast and shallots of when done.
Now assemble; put the tomatoes on the toast followed by the shallots and sprinkle with the herbs.
Drizzle with any left over marinade and maybe a little olive oil season to taste and your done.
This puts most bruschetta to shame!

 btw I dropped a couple of chorizo that I had left on the grill and added them into the mix ... It was a pretty good spin on the recipe but definitely not a mandatory

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Comments

Anonymous said…
We have had these loads of times during the summer, they initially look rather unexciting but pack an enormously delicious taste punch when burnt and black and seeping juice. Served on sourdough made from a Vermont starter that I've kept going for ten years and is now a family heirloom. Lulu
September 1, 2015 at 10:00 PM
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