Prep 15 mins
Cook 45 mins
- 3 large tomatoes, rinsed and dried
- 4 tablespoons olive oil, as needed
- 2 -3 finely chopped garlic cloves
- coarse salt
- fresh ground black pepper
- finely chopped cilantro or parsley
- 1 tablespoon wine (4 to 1 ratio with olive oil) or 1 tablespoon cider vinegar, as needed* (4 to 1 ratio with olive oil)
- Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.
- Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat.
- Set aside until cool enough to handle and peel off the skins and stems.
- Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar.
- Serve as a side dish or spoon over toasted bread slices.
This was GREAT scooped up with toasted baguette "chips". Very simple and allot of flavor. I did however use balsamic vinegar instead. [Made and reviewed for NZ/AUS recipe swap #29, June 2009]
Simple to make and full of flavor! I used my stove-top smoker to smoke the tomatoes and garlic instead of grilling, using oak wood chips, fresh cilantro from the garden, and red wine vinegar to complete the spread. Flavor improves with time for flavors to marry. Delicious! Thanks Az G. Made for ZWT5, Hell's Kitchen Angels team.