A vegetarian summer dish recipe inspired by Yotam Ottolenghi. Beefsteak tomatoes are cut into thick slices and seasoned with olive oil, green chile, coriander, garlic, and sesame seeds, and then grilled until just browned.
The grilled tomatoes are delicious on their own or you can serve them with mozzarella and crusty bread.
Ingredients
- 1/3 cup olive oil
- 2 long green chiles, cut into 1/8-thick rounds (discard the seeds if you don’t like too much heat)
- 4 garlic cloves, peeled and very thinly sliced
- 1 1/2-inch piece fresh ginger, peeled and cut into thin julienne strips
- Fresh coriander stalks, cut into 1-inch-long lengths, plus coriander leaves, to garnish
- 4-5 tomatoes, cut widthways into 1/4-inch-thick rounds
- Flaked sea salt and black pepper
- 1½ tsp sesame seeds, lightly toasted
Directions
- Turn the grill to its highest setting.
- Heat the oil in a medium pan on medium heat, then gently fry the chile, garlic, and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown. Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden-brown and the chile fragrant, then with a slotted spoon transfer the solids to a plate leaving the oil in the pan.
- Arrange the tomato slices in an even layer on a 13-inch x 18-inch baking sheet (do not overlap slices), then brush with two tablespoons of the aromatic oil from the pan. Sprinkle with 1 1/2 tsp of salt and a generous grind of pepper, then position the tray about 2-inches below the heat source and grill for 10-12 minutes, or until the tomatoes have started to brown. Remove, pour over most of the remaining oil and the reserved fried aromatics, and leave to meld the flavours for 10 minutes.
- Arrange the tomato slices on a large platter. Scatter the coriander leaves and sesame seeds over the top, then pour over any oil and cooking juices left in the pan.
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