Recipe by Kumquat the Cat's friend
Almost too simple to post, but really yummy. Super easy to make. Broiling (or grilling) these and then squashing them to release their juices make them taste sweet and luxurious. From a food article in the Sunday New York Times, by Amanda Hesser. Her friend taught her how to do this.
Top Review by French Tart
Easy, tasty and a fabulous supper dish! I used cherry tomatoes and my own home-made crusty bread toasted. I did not add garlic or chilli, as the tomatoes were so sweet - but I did add sea salt and black pepper. Made for PAC Autumn 2007 - and very much enjoyed thanks! FT:-)
- 2 lbs large cherry tomatoes
- 2 teaspoons extra virgin olive oil (or up to 2 tablespoons, to taste)
- sea salt
- black pepper (freshly ground)
- 1⁄2-1 dried red chili, crumbled (or use red pepper flakes)
- 4 slices country bread
- 1 garlic clove
Directions See How It's Made
- Heat the broiler or grill. Set the cooking rack 3 inches from the heat.
- Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
- Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid splattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve over toasted country bread that has been rubbed with a garlic clove.