Tomatoes with Lemon Thyme

• 12 black krim tomatoes
• 6 French shallots
• 100 ml (3½

Remove the tomato stems and cut the tomatoes in half. Peel the French shallots and cut them in half. On a barbecue grill that’s been oiled and is nice and hot, arrange the tomatoes and shallots, cover with lemon thyme. Cover with a cloche (see note) and cook for 5 minutes. Serve drizzled with some olive oil, season with seal salt.