Jean Nel

Fire-Roasted Italian Tomatoes

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Preparation info
    • Difficulty

      Easy

Appears in
Braai the Beloved Country
Braai the Beloved Country

By Jean Nel

Published 2014

  • About

These tomatoes can be served with any braaied meat or fish. The more you braai the outside of the tomatoes, the more smoky the flavour will be.

Ingredients

  • 4 ripe tomatoes, halved
  • 15 ml olive oil
  • salt and freshly ground black pepper

Method

Mix olive oil, salt and pepper and brown sugar in a bowl. Halve and coat the tomatoes. Braai them on medium to hot coals, flesh side down first, until lightly charred but still firm. Turn and repeat. Tear the fresh basil leaves over tomatoes to serve.